In a Hurry, Grass-Fed Beef

This recipe is an embellished version of steak tagliata (meaning “sliced”), which I’ve eaten all over Italy. The basic version is a thin steak, seared and served with a pile of olive-oil-and-lemon-dressed arugula over the top and garnished with shaved Parmigiano-Reggiano. I’ve added mushrooms to the salad. If you try this recipe with grass-fed beef, be very careful to sear the meat for no more than 30 seconds per side; just a few seconds more can make the lean beef dry.

Serves 4

TAGLIATA MARINADE

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 teaspoons finely chopped fresh rosemary
• 4 3/4-inch-thick fillet steaks, gently pounded to a thickness of 3/8 inch

DRESSING

• 1 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice, or more to taste
• 2 teaspoons mayonnaise
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

OTHER INGREDIENTS

• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 cups arugula
• 1 cup thinly sliced cremini or white button mushrooms (I use a mandoline)
• 1/4 pound chunk Parmigiano-Reggiano

INSTRUCTIONS

1. Marinade: Mix together all the ingredients in a small bowl. Place the steaks in a large zipper-lock bag. Pour the marinade over the steaks, seal the bag, and turn and shake to make sure the steaks are coated. Marinate for 1 hour at room temperature or up to 24 hours in the refrigerator. Let sit at room temperature for 2 hours before cooking.
2. Dressing: Whisk the lemon zest and juice into the mayonnaise, then whisk in the oil. Add more lemon juice and salt and pepper to suit your taste. Set aside.
3. Heat a ridged grill pan or heavy cast-iron skillet over high heat until hot. Remove the steak from the marinade, pat dry, and sprinkle lightly with the salt and pepper. Sear 1 or 2 paillards at a time, taking care not to overcrowd the pan, for 30 seconds. Turn and sear the other side for 30 seconds. Place each paillard on a warm plate. (It’s okay to serve this dish less than piping hot.) Top each paillard with one quarter of the arugula, one quarter of the mushrooms, and 6 to 8 shavings of cheese (use a vegetable peeler). Drizzle the dressing over the salads and serve.

ALTERNATIVE CUTS

• Boneless New York strip steaks, cut in half crosswise, then pounded.
• For grass-fed beef, use either the fillet or the more fatty boneless ribeye steak; for regular beef, boneless culotte, tri-tip, top sirloin, or top round steaks.