Steak Tagliata

I don’t know if I should be embarrassed to admit this, but once I ordered “Steak Tagliata” at a restaurant expecting pasta (tagliatelle) and a salad showed up.  A quick phone-google enlightened me – tagliata means sliced grilled beef served with spices and olive oil.  My cheat meal was not to be.

A few weeks later, I hadn’t been to the supermarket in a while and I made this salad with the remnants of my sad, almost empty (except for one million condiments obv) fridge.  I was almost out of EVOO (not enough for a dressing), so I added a few tablespoons of the steak drippings after frying to make it go further.  This, along with some balsamic and maple syrup, made the most delicious dressing.

Needless to say, my “whatever is in the fridge” dinner turned out to be a hit.  I told Zac I made “steak tagliata” and then when he thought it would be pasta I pretended to be super-cultured and gave him a mini Italian lesson…. kidding I’m not that mean – I was actually just happy that I wasn’t the only one.

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