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Playing Tagliata with Pecorino, Arugula, Green Olives, and Tomato-Rubbed Bread


  • One 2-pound flank steak
  • Olive oil, for liberal drizzling
  • 1 teaspoon fennel seed
  • About 2 teaspoons kosher salt
  • 7 cloves garlic, 6 thinly sliced and 1 halved
  • 4 cup rosemary leaves, coarsely chopped
  • 2 tablespoons black pepper, coarsely ground in mortar and pestle or crushed with small pan
  • 1 lemon
  • 4 cups arugula
  • 1 cup flat-leaf parsley tops and/or celery leaves
  • 1/2 pound Pepato or medium-age Pecorino, shaved into wide curls with a vegetable peeler
  • 1/2 cup pitted green olives, such as cerignola
  • 1 small loaf ciabatta bread, split and charred
  • 2 vine-ripe tomatoes


Serves: 4


Rub flank steak with olive oil to coat. Scatter the fennel seed, salt, sliced garlic and rosemary over the meat and rub evenly to distribute. Wrap and refrigerate for several hours or overnight. Bring meat to room temperature before cooking, about 1 hour or so.

Heat cast-iron skillet, grill pan or outdoor grill to medium-high heat. When cooking surface is very hot, add meat and cook about 12 minutes, turning once. Transfer meat to a carving board and let it rest about 10 minutes. Slice the meat against the grain, douse with juice of 1/2 lemon. Top meat with greens, cheese and olives. Dress the greens with juice of remaining half-lemon and drizzle with more olive oil.

Rub charred bread with halved garlic. Dress with oil and salt then rub halved tomatoes into the bread, soaking it with the juice and flesh of the tomato.