Excludes sale and clearance. When capers are fried, they take on a different flavor and texture that I really like. Slice the steak across the grain into thin slices. Spread the arugula on a serving platter. I was really touched by this thoughtful letter, and really happy to know that recipe has become a staple for Bill Orben and his family. Homemade Fettuccine with Pancetta and Peas, Classes are 2 to 2 1/2 hours, unless otherwise noted above, You will work with other students in groups of 4, Hands-on classes are limited to 16 students, You will be standing, cooking and working for most of the class, Please wear comfortable, closed-toe shoes and have long hair tied back, You will enjoy a generous taste of every dish, Students receive a coupon good for 10% off in-store purchases the day of class. Take the pan off the heat, stir in the rosemary and cracked pepper. *, https://www.surlatable.com/steak-the-italian-way/CFA-5396031.html. I’ve cooked it at my home in Kissimmee, Fla., at my sister-in-law’s in Chattanooga, Tenn., with friends in Austin, Texas, and at a beach condo in Cape Canaveral, Fla. The drier you can get these before adding to the oil the better, they have a tendency to pop. 2 tablespoons chopped fresh rosemary leaves It will thicken as it cools into a syrup that can be drizzled. Transfer the steak to a cutting board and let it rest for 5 minutes or so. 2 teaspoons cracked black pepper Slice the steak thinly across the grain. If you have a really good, aged, thick balsamic, you can use that and save a step, but it really needs to be like syrup. Preparation. 1-1/2 pounds New York strip steak, about 2 inches thick excess fat removed, 6 cups lightly packed tender young arugula, balsamic vinegar reduction (method follows), 3 tablespoons fried capers (method follows), 3 ounces or so shaved aged Parmesan, pecorino or similar cheese. It’s a technique in which the meat is cut into thin slices which produces a lot more surface area to drizzle on seasoned oils or condiments. For the fried capers, watch these closely, the trick is to get them cooked without burning. Sur La Table's "Grilled Beef Tagliata with Rosemary, Capers, and Lemons" recipe, "Essentials of Tuscan Cooking" class.). Ages 14+ (Paying adult must accompany ages 17 & under.). As far as what cut of beef to use, there are several choices. Pat steaks dry with paper towels. 1-1/2 pounds New York strip steak, about 2 inches thick excess fat removed. 6 cups lightly packed tender young arugula. Drain on paper towels. 6 large garlic cloves, thinly sliced “With some tweaks of my own, (I left out the capers because my family is not a really big fan), it is one of those dishes we likely will fix at least once a month. Although he calls me each time he prepares it, asking me how long he should leave the balsamic vinegar on the stove to reduce. As they cool they become crisp. Lemon wedges. This is one of those very simple dishes that epitomizes the best of Italian cooking to my mind – – perfectly grilled meat, spicy greens all bathed in a fragrant flavorful oil. The dish, served with a simple side of roasted new potatoes, is enjoyed by anyone I serve it to. balsamic vinegar reduction (method follows) 3 tablespoons fried capers (method follows) 3 ounces or so shaved aged Parmesan, pecorino or similar cheese. All it involves is to take balsamic vinegar over high heat reduce it be about 60%. Rub the steak liberally with grapeseed oil and season liberally with salt and pepper. Add 2/3 cup olive oil along with the garlic to a small saucepan and over low heat cook the garlic until lightly browned and beginning to crisp. For the balsamic reduction, watch this closely as it can happen fast. Transfer to a cutting board and let rest for 5 minutes or so. (Ref. Like all Italian recipes there are infinite variations. Salt & freshly ground black pepper Menu: Steak Tagliata with Arugula and Parmesan - Homemade Pasta Dough - Homemade Fettuccine with Pancetta and Peas - Peach Bellini Sorbet Class Description: Love steak? 2) 2 tablespoons extra virgin olive oil, divided. Arrange the meat on top of the arugula and pour the warm seasoned oil over the meat. flank or thick cut sirloin steak. Drizzle with Reduced Balsamic Vinegar and scatter Fried Capers over all. Serve with lemon wedges. The recipe I made that day was a Grilled Beef Tagliata, and Bill says it has become a family favorite in his house. Grill the steak over high heat until rare to medium rare. Prepare a charcoal fire or preheat a gas or stovetop grill. Can be done a few hours in advance. Its advantage over straight-out-of-the-bottle balsamic is that in this state, it “stays put.” It can be stored at room temperature almost indefinitely. Sorry, there are no other dates available for this class at this location. GRILLED BEEF TAGLIATA WITH ROSEMARY, CAPERS AND LEMONS It is one I love too. Serves 6. Don't skip resting your steak. Also sometimes I am lazy and just ground pepper into the oil rather than using cracked pepper. Can be done a few hours in advance. Feb 9, 2019 - Explore Susan Miller's board "Beef sirloin", followed by 394 people on Pinterest. As it cools, it will thicken into a syrup that can be drizzled over all manner of things. Fried Capers *Order of $75 or more. Rub the steak liberally with 2 tablespoons of the olive oil and season liberally with the salt and pepper. Case in point, a few years ago while participating in a cooking demo and chef discussion at Epcot Center in Orlando, I met Bill Orben, who was a writer for the Orlando Business Journal at the time.