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Grilled beef tagliata with arugula salad

Grilled beef tagliata with arugula salad
Mark Boster / Los Angeles Times

In the dining room at Osteria Mozza, some kid is arguing with Nancy Silverton about food. It's mid-morning and with the restaurant closed for lunch, it's about the only time the room is empty. But already through the tall windows ... Read more

Total time: 40 minutes, plus marinating time | Serves 6 to 8
  • 1/3 cup balsamic vinegar
  • 3/4 cup plus 3 tablespoons olive oil, divided
  • 3 tablespoons chopped rosemary
  • 4 (7- to 8-ounce) hanger steaks or 1 (2 1/4-pound) flank steak
  • 1/4 cup lemon juice
  • 1 teaspoon Champagne vinegar
  • 1 tablespoon minced shallots
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 pound arugula
  • Small wedge of Parmigiano-Reggiano
  • Aged balsamic vinegar for drizzling
  • Best-quality olive oil for drizzling

Step 1Stir together the one-third cup balsamic vinegar, 3 tablespoons of olive oil and the rosemary. Place the steaks in a sealable plastic bag and pour in the liquid mixture. Squeeze out the air, seal tightly and move the steaks around to make sure they are all well-coated with the marinade. Refrigerate for at least an hour or up to overnight.

Step 2Heat a grill over medium-high heat. Meanwhile, make a vinaigrette by whisking together the lemon juice, Champagne vinegar and shallots, then whisking in the three-fourths cup olive oil. Season with 1 1/4 teaspoons salt and pepper to taste. Taste and add more salt if necessary, then set aside.

Step 3Season the steaks generously with salt and pepper. Cook until well-seared on both sides and medium rare, 4 to 5 minutes per side. Transfer the steaks to a plate and let rest for 3 to 4 minutes. Using a sharp knife, carve the steak diagonally into 1-inch strips across the grain.

Step 4Rinse and dry the arugula and place it in a large bowl. Whisk the vinaigrette briefly, then pour it over the arugula and toss gently to coat lightly. Divide the sliced steaks among 6 to 8 dinner plates and place a mound of salad beside each. Using a vegetable peeler, shave a few shards of Parmigiano-Reggiano over the arugula. Drizzle the steak lightly with aged balsamic vinegar and olive oil and serve.

Note: Adapted from Matt Molina of Osteria Mozza.


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