What a Steak and Salad!

Wine:
Santa Duc Domaine Santa Duc Les Quatre Terres Cotes du Rhone 2005
Lupicaia Toscana 1999 (courtesy of Bea)

Bea joined us for dinner. It was a warm night and we started with Wine and Cheese on the deck. The cheese was from The Cheese Store of Silver Lake, it was very good: Cow Girl Creamery Cheese: Red Hawk.

For a first course we made a Salad of Cherry Tomatoes, Oregano and Feta from the Casa Moro Cookbook. We have made this salad several times this summer and really like it. It is a cross between a Greek Salad and a Panzanella Salad. The recipe can be found in the Blog Entry of Aug 28, 2007.

We were talking to Matt Molina of Mozza about a dish on the menu we had never eaten: Grilled Beef Tagliata with Arugula Salad. He suggested that we try making it at home, the recipe was in the Los Angeles Times. It requires a very good Balsamic and Bea had brought up some from her recent trip to Italy. I purchased some porterhouse steaks from Harvey Gus Meats: Always the best! This is a great way to serve steak. Try it!

For dessert we had Scharffenberger Chocolate Dipped Figs. It was a wonderful meal!


Grilled Beef Tagliata with Arugula Salad
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(Matt Molina – LA Times) August 29, 2007

Total time: 40 minutes, plus marinating time

Servings: 6 to 8

Note: Adapted from Matt Molina of Osteria Mozza.

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

1. Stir 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.

2. Heat 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.

3. Season 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.

4. Rinse 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.

Each of 8 servings: 379 calories; 26 grams protein; 2 grams carbohydrates; 1 grams fiber; 29 grams fat; 6 grams saturated fat; 50 mg. cholesterol; 424 mg. sodium.