Tagliata al Rosmarino (Steak with Rosemary)

You know what I love about Italian food? It’s so simple, straightforward and seasonal. Take for example Tagliata al Rosmarino. It’s simply sliced meat served with good olive oil and fresh rosemary. Start with a great steak. Choose Certified Angus Beef Brand beef. You can get it a Meijer. I’d choose a T-bone for this. A T-bone combines two lean, tender steaks. It’s a strip steak and a tenderloin steak, connected by the tell-tall t-shaped bone. It’s perfect for grilling, broiling or sautéing.You could substitute a New York Strip or Ribeye, too.

To make Tagliata al Rosmarino, make sure to use good quality olive oil, fresh rosemary and plump cloves of fresh garlic. Let the steaks come to room temperature while you fire up the grill. Make sure to oil the grill grate. Brush the steaks with olive oil and season both sides generously with salt and pepper. Cook them to your desired degree of doneness and then let them rest while you sauté the garlic cloves gently in some olive. No high heat here, you don’t want the garlic to brown. Once the oil is garlic infused, remove the garlic and add the fresh rosemary. Sauté for about a minute. Now that the steak has rested, letting all those flavorful juices settle through out the meat, just pour the garlic and rosemary infused oil over top and enjoy an Italian classic.

Serve Tagliata al Rosmarino with roasted potatoes and vegetables and a salad of arugula dressed with lemon juice and tossed with shaved Parmesan cheese.