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Grilled Beef Tagliata
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| ingredients For the Beef:1 cup balsamic vinegar1/2 cup whole fresh rosemary needles8 garlic cloves1/2 cup extra-virgin olive oil2-2 1/2 pounds flank steakkosher salt and freshly ground black pepper4 ounces wedge of Parmigiano-Reggiano8 cups loosely packed arugulasea saltaged balsamico condimentofinishing-quality extra-virgin olive oil4 porcini mushroomsFor the Lemon Vinaigrette:1/4 cup mince shallots1 lemon (juice and zest)1 tablespoon champagne vinegar1 teaspoon kosher salt (plus more to taste)1/2 cup extra-virgin olive oil1/2 teaspoon freshly ground black pepperplus more to taste ingredients | |
| 1 cup | balsamic vinegar |
| 1/2 cup | whole fresh rosemary needles |
| 8 | garlic cloves |
| 1/2 cup | extra-virgin olive oil |
| kosher salt | |
| freshly ground black pepper | |
instructions
For the Beef: Combine the balsamic vinegar, rosemary and garlic in the bowl of a food processor, and pulse until the rosemary is finely chopped. Add the olive oil and pulse until all the ingredients are combined. Season marinade with salt and pepper.
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