Thursday, April 12, 2012

recipe review: grilled beef taglaita, rucola, and parmigiano-reggiano with aged balsamico condimento

I face a lot of challenges when cooking, and one of the biggest ones is finding things that my boyfriend eats happily and I can enjoy without blowing all of my points.  I'm always on the lookout for recipes that fit this criteria!  

One of my favorite parts of being a Weight Watchers is that I can eat just about anything that I'd like.  One of my second favorite things about being a Weight Watcher is the online tool called the Recipe Builder.  Both of these statements are part of the recipe that I'm about to share with you.  

I've shared a recipe from the Mozza cookbook before, but it was extremely basic.  You can read it here.  

This is a new recipe, but don't let the fancy name fool you!  It's just a really amazing and marinated skirt steak.  Simple, easy, and probably one of the most delicious things I've eating in a long time.  

Is there a word stronger than delicious?  Scrumptious?  Amazing?  Delectable?  Yah, those.  

Grilled Beef Tagliata, rucola, and Parmigiano-reggiano with aged Balsamico Condimento
about 1 cup of salad and 3 ounces of meat per serving
serves 8
8 Points Plus

For the salad dressing:
1/4 cup minced shallots
1/4 cup fresh lemon juice
1 tablespoon champagne vinegar
1/2 extra virgin olive oil
salt and pepper to taste

Start the day before with your prep work, it's really simple!  For the salad dressing, combine the shallots, lemon juice, and vinegar in a bowl and allow them to sit and marry for about five minutes.  Whisk in the olive oil and season to taste.  This salad dressing lasts about three days according to the book, but I've used it for up to a week after making it and I love it!  

For the steak marinade:
2 pounds trimmed skirt steak
1 cup balsamic vinegar
1/2 cup fresh rosemary leaves or needles
8 whole garlic cloves
1/2 cup extra virgin olive oil

In your food processor, combine the vinegar, rosemary, and garlic.  Pulse until rosemary is finely chopped, then add in the olive oil and pulse until everything is combined well.  After you've made sure that the steak is trimmed and the "silver skin" has been removed, you can put the steak into a covered shallow dish or a plastic zippered bag with the marinade.  Allow this to sit overnight in the refrigerator (recipe says one hour minimum).  

For the assembly:
4 ounces freshly shaved parmigiano regiano
8 cups of fresh arugula
the salad dressing you made a few days ago
salt and pepper
aged balsamico condimento (this stuff is delicious and syrup-like)

Bring the steak out of the fridge and to room temperature.  Heat up an indoor grill pan or outdoor barbeque to high heat.  Remove the steaks from the marinade and throw the marinade away.  Salt and pepper the meat well and place it on the grill to sear it.  About 5-6 minutes per side should give you a medium-rare steak, but it all depends on the thickness as well.  Place the steaks on a cutting board to rest while you assemble the salad.  

For the salad, begin by shaving the parmigiano regiano if you haven't already.  You can use a mandoline if you have one, or just use a vegetable peeler if you're like me!  Toss the arugula with the salad dressing that you've made (about 8 tablespoons of it, which is about all of it) and assemble the salad dressing stacked with the parmigiano.  

Slice the steaks diagonally against the grain into 1/2 inch thick slices and use the knife to slide the steak slices onto the plate in a fan like arrangement next to the arugula salad.  Drizzle the steaks with the balsamico condimento and serve.  

Here's a snapshot from the cookbook:

By the way, this is an amazingly great recipe for cold leftovers!  If you'd like to have it later in the week as a salad, just make sure that you don't dress all of the arugula with the dressing.  Then, throw the arugula and steak into a travel container and when you're ready to eat it it, toss everything with the vinaigrette and enjoy!  

No comments:

Post a Comment