Grilled Beef Tagliata with Rosemary, Capers and Lemons


Serves 4 to 6

2/3 cups plus 2T. fragrant extra virgin olive oil
6 large garlic cloves, thinly sliced
2 T. chopped fresh rosemary leaves2
2. t. cracked black pepper
1 ½ lb. New York strip steak or sirloin, about 2” thick, excess fat removed
salt and freshly ground black pepper
6 c. lightly packed tender young arugula

Reduced Balsamic Vinegar
3 T. Fried Capers
Lemon wedges

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