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Playing Tagliata with Celery and Mushroom Salad


  • 4 to 5 ribs celery with lots of leafy tops, cut crosswise into 3-inch pieces then thinly sliced lengthwise
  • 1 bunch scallions, halved crosswise and sliced lengthwise
  • 5 to 6 tablespoons EVOO – Extra Virgin Olive Oil
  • 3 large cloves garlic, very thinly sliced
  • 2 sirloin steaks, each about 1 1/2 inches thick, at room temperature
  • Kosher salt and black pepper
  • 2 tablespoons finely chopped fresh rosemary
  • Juice of 1 1/2 lemons, divided
  • Fine sea salt flakes
  • A generous handful flat-leaf parsley, chopped
  • 4 portobello mushrooms, gills scraped off and very thinly sliced
  • Shaved Parmigiano-Reggiano or Pecorino


Serves: 4


Preheat a griddle or cast-iron skillet over medium-high. Place the celery and scallions in a bowl of ice water.
In a small skillet, heat the EVOO, five turns of the pan, over low to medium-low.  Add the garlic in a single layer and cook until light golden, 3 to 5 minutes.  Using a fork, transfer the garlic to a paper towel.  Pour the EVOO into a small dish and let cool.
Pat the steaks dry, brush with the garlic-infused EVOO then season with kosher salt, pepper and rosemary. Add the steaks to the hot griddle and cook, turning occasionally, to desired doneness, 10 minutes for medium-rare. Sear the edges then remove from heat and steaks crosswise against the grain. Douse with the juice of half a lemon, sprinkle with sea salt.
Drain the celery and scallions. Toss with the parsley, mushrooms, juice of 1 lemon, sea salt, pepper and cheese. Serve the steak with the salad alongside.