Grilled Piedmontese Tagliata

with Charred Romaine Hearts

May 23, 2016

Recipe created by SugarLoveSpices for the Italian Centre

It’s barbecue season. A perfect recipe for Father’s Day so dad to show off his skills. Nothing like the smell of a grass-fed ribeye steak filling the garden. From Messinger Meats, locally raised at Peony Farms, Lacombe.

Ingredients

Method

SERVINGS: 12-16 PIECES

Steak:

1. In a bowl, blend olive oil, sage, thyme, basil, rosemary, oregano, parsley, lemon, red wine, juice, salt, pepper.

2. Place steak into bowl and coat well with marinating mixture.

3. Leave in bowl and cover with plastic wrap, and place in fridge overnight.

4. When ready to cook. Pre heat barbecue to 450-500 F

5. Place steak on grill for about 2 minutes then turn 180 degrees to cross hatch and cook for another 2 minutes. Turn steak over and repeat.

6. For a medium to medium rare steak press with your finger–it should feel soft & plump.

7. Remove steak from grill and shave a few pieces of the herb butter on top. Let rest for about 3-4 minutes.

8. To serve, cut steak into ¼ inch pieces cutting along the grain.

   
   

Herb Butter:

1. Place softened butter into a bowl, sprinkle in sage, thyme, rosemary, basil, oregano, parsley, garlic, onion powder, paprika, and pepper. Mix well.
2. Scoop mixture onto a piece of plastic wrap, shape into a roll, then flatten each side into a rectangular block.
3. Place in freezer over night.

Romaine hearts:

1. Cut romaine heart into quarters, keeping the root stalk intact to hold it together.

2. Drizzle with olive oil.

3. Sprinkle with salt and pepper.

4. While steak is in final few minutes of cooking, place romaine hearts on grill cooking for about 3 minutes, turning only once till you see some nice charring.

5. To serve, drizzle balsamic cream/glaze onto romaine heart and sprinkle with shaved Grana Padano.

Tip: 

Grilling demands a really hot grill. Cross-hatch the steak by rotating once 180 degrees, then turn the steak over only once and repeat. Cook medium rare to medium to ensure a tender and juicy steak. You can press your finger into the centre of the steak and if it feels soft and plump, it’s done. Once cooked, leave the meat to rest, so the juices flow back into the meat.