When Chris and I were in Milan, we ate at this fabulous restaurant called al Penny. It is where I first had tagliata (thin in Italian) style steaks...I was hooked! Serve with your fave salad...I prefer a garlicky Caesar, warm bread, good wine... what more does one need?! Enjoy.
1 medium garlic clove
4 tablespoons extra virgin olive oil
5-6 springs flat leaf Italian parsley
2 boneless rib-eye steaks, cut about 1 1/4 inches thick (about 2 ½ pounds total weight)
Kosher salt
Freshly ground black pepper
Preheat a charcoal or gas grill to medium high heat.
Peel and finely mince the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.
Generously sprinkle salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
4. Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4” slices. After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve immediately.
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