Monday, September 19, 2016

Italian Grill - Marinated Ribeye Tagliata

We don't eat a lot of red meat in our house but when we do, we go all out. With summer on the way out and our barbecuing days numbered, I decide to use our favorite grill book, Mario Batali's Italian Grill as inspiration for a pair of beautiful Ribeyes I'd spotted at the butcher earlier that day. I was in the market for a T-bone (check out our previous success with Bistecca alla Fiorentina herebut they were out. 

When it came time to think about how to prepare my Ribeyes, I decided to lightly adapt Mario's marinade for Tagliata. As he will tell you, Tagliata refers not to the type of Steak itself but simply that it will be served in slices. We presented ours as the book suggests, cut into thick strips and plated alongside lightly dressed arugula leaves.
Italian Marinated Ribeye - Photo: NK 

This marinade will work well whether you let it sit in the fridge for the recommended 12 hours or just 4 to 6 hours as I did. The sugar in helps create a lovely char on the meat and balances the salty, garlicky flavors nicely. I hope that you enjoy this winner of a meal and that like us, you make the most of the remaining grilling season in the waning days of summer. Buon appetito! 

Italian-Style Marinated Ribeye 
Lightly adapted from Mario Batali's Italian Grill
Serves 3-4


2 1.25 Ounce Ribeyes (About 1.5 to 1 and 3/4 inches thick) 
3 large or 6 Small Cloves of Garlic, peeled and very finely minced (or put through a press)
1 teaspoon minced fresh Rosemary 
1/2 teaspoon Kosher Salt
1 teaspoon Sugar
1/2 teaspoon Crushed Red Pepper Flake
1 Tablespoon Olive Oil
(Arugula for serving) 

Mix together all the dry ingredients in a small bowl and then add the Olive Oil. Mix to form a paste (adding more Olive Oil if needed). Slather Steaks all over with marinade, cover in Saran Wrap and let sit in the fridge at least 4 hours, but preferably 6-12 hours or overnight. 

Allow to sit at room temperature up to an hour before grilling. Grill on a charcoal or gas grill according to this grill guide, flipping it midway in between. Allow the meat to rest for 10 minutes before serving, the cut it against the grain in 1 inch thick slices. Serve on a platter over Arugula or dark, leafy greens of your choice dressed in a bit of Olive Oil and a sprinkle of Salt. Enjoy! 

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