Name: Tagliata with Rosemary and Garlic Potatoes
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters Approximately arugula; 4 servings Coarse salt (recommended: Maldon); 2 cloves garlic; 118 milliliters garlic-infused oil; 2 lemons, quartered; 79 milliliters olive oil; 1 small onion, quartered; 1 Tbsp peppercorns; 1 kilograms potatoes; 1 Tbsp good red wine vinegar; 3 sprigs Few fresh rosemary, torn; 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick; 1 Tbsp Worcestershire sauce

1

Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Knife

2

Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.

Ingredients you will need

Worcestershire Sauce

Peppercorns

Olive Oil

Vinegar

Onion

Steak

Soup

Equipment you will use

Rolling Pin

3

Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.

Ingredients you will need

Steak

Meat

Equipment you will use

Frying Pan

4

Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat.

Ingredients you will need

Arugula

Lemon

Steak

Meat

Salt

Wrap

Equipment you will use

Aluminum Foil

5

Serve with potatoes on the side.

Ingredients you will need

Potato

6

Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Knife

7

Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.

Ingredients you will need

Worcestershire Sauce

Peppercorns

Olive Oil

Vinegar

Onion

Steak

Soup

Equipment you will use

Rolling Pin

8

Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.

Ingredients you will need

Steak

Meat

Equipment you will use

Frying Pan

9

Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat.

Ingredients you will need

Arugula

Lemon

Steak

Meat

Salt

Wrap

Equipment you will use

Aluminum Foil

10

Serve with potatoes on the side.

Ingredients you will need

Potato

11

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

12

Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

Ingredients you will need

Potato

Rosemary

Salt

Cooking Oil

Equipment you will use

Baking Sheet

13

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

14

Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

Ingredients you will need

Potato

Rosemary

Salt

Cooking Oil

Equipment you will use

Baking Sheet