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

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


  • 1 flank steak (2 pounds)

  • Olive oil, for liberal drizzling

  • 1 teaspoon fennel seed

  • About 2 teaspoons Kosher salt

  • 7 cloves garlic, 6 thinly sliced and 1 halved

  • 4 cups rosemary leaves, coarsely chopped

  • 2 tablespoons black pepper, coarsely ground in mortar and pestle or crushed with small pan

  • 1 lemon, divided

  • 4 cups arugula

  • 1 cup flat leaf parsley tops and/or celery leaves

  • 1/2 pound Pepato or medium-age Pecorino cheese, 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


Rub the 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 the meat to room temperature before cooking, about 1 hour or so.

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

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