Tagliata is something I fell in love with on my trip to Italy a few years ago. Basically, it is a steak cooked rare, sliced thin, laid over a bed of rocket (arugula), drizzled with a little olive oil and topped with shaved parmesan cheese. Simple, elegant, and tasty.

I’ve had my Kamado grill for less than a week, but decided it was time to dry some high-temperature searing of steak – mostly because I found a nice Angus top sirloin on sale at Longo’s… So here’s what I did:

Meat – as I mentioned, it was a top sirloin steak, about 1″ thick, and about 0.63 kg (22 Oz). I seasoned it with salt, pepper and garlic powder, letting it sit for about an hour with the seasonings on it.

Fire – I stoked up the Kamado, getting it up to about 650 F.

Beer – nothing to do with th erecipe, but I had  Red Racer White while cooking…

Other preparations:

following a suggestion from one of Steven Raichlen’s books, I mixed a little olive oil, garlic, and fresh rosemarry sprigs and spread it out on the bottom of a baking dish for the meat to rest on when done. I also washed and spun some arugula and spring mix greens.

Cooking the steak turned out to be quite easy. I gave it about a minute, rotated, another minute, flip, give it a minute, rotate, and shut the vents down to drop the combustion way down, and left it for three minutes. Then a I transferred it to the dish of oil, garlic and rosemary (I just used two or three tablespoons of oil, not 1/2 inch like Raichlen), let it sit for a minute, then flipped it and let it rest for 5 minutes. Then Sliced it thin.

For serving, lay slices of the steak (which was actually more medium rare – have to go hotter and faster next time) over a bed of arugula, drizzle with a little olive oil and a splash of balsamic vinegar, and shave some parmesan on top. I also had a spring mix salad, with some craisins and pumpkin seeds, which we love, and for fun I threw on some red peppers to grill while the steak was cooking.

I must say, that seared-over-charcoal flavour of the steak is substantially better than the steaks I did on the gas grill, and I used to be really happy with those.

Now, here’s a little bonus with this recipe: go light on the steak, with lots of salad, throw on the grilled veggies, and you have a super-tasty, grilled delight which is actually healthy for you. Sure, once in a while it’s great to really go for glory with the meat, but not every day. That 22 oz. of steak fed a family of four, with leftovers.

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