Grilled Piedmontese Tagliata, super tender, melt in your mouth good with flavors of melted herb butter, accompanied by romaine hearts slightly charred and fresh and with hints of balsamic glaze. What better way to show fathers out there how much we appreciate them than with this recipe? Happy Father's Day!
Some months ago we were asked by the Italian Center Shop to develop few recipes for them. After much thought and deliberation, this Grilled Piedmontese Tagliata with Charred Romaine Hearts is the first to be featured on their monthly newsletter.
[This post is sponsored by the Italian Center Shop. We have been compensated, but all opinions are our own.]
Father's day is upon us and if you are looking for a great meal to make for dad, I think we have an idea. Warm temperatures are starting to prevail our spring days and with that, barbecues are fired up and raring to go. There is nothing like the smell of a good steak grilling on a hot, hot grill. That smoky charring caramelized juicy smell that brings you to crave a nice grilled steak. Well, we have the perfect Piedmontese beef steak for you. Today we have prepared a rib eye beef steak given to us by the Italian Center, and produced by Messinger Meats right here in Alberta.
The thing about this beef is, it is organic, the cows are grass-fed, and also treated in the kindest, loving and humane way. You may say what difference does that make? It makes a huge difference. No chemicals or hormones to taint the meat, loving and caring to promote a healthy environment for the cows, and cattle imported from northern Italy from the region of Piemonte, a place where good quality beef is the norm.
Fire up the BBQ to grill this Piedmontese Tagliata
Today, we are going to make a Grilled Piedmontese Tagliata with Charred Romaine Hearts. The beef, beautifully marinated in some herbs, garlic and spices, a little red wine and left in the fridge to absorb all those flavors over night. One thing that you have to remember is that grilling a good steak demands a hot grill. Also a steak should only be turned once. Our method is to put the steak on the barbecue till the grill marks are formed, rotate it 180 degrees to make the cross hatches, then turn it over and do the same for the other side. The best way to eat this meat is medium rare to medium. This ensures the tenderness and juiciness of this product. I always press my finger into the center of the meat, if it feels a bit soft and plump that usually tells me that I am at a medium rare state with this piedmontese rib eye. Another important factor is that after the steak is cooked leave it to rest for a bit, what this does is it relaxes the meat allowing the juices to go back into the strands of the steak and when you cut into it you will not lose all of that juicy goodness. With this steak we have made an herb butter put on right after the rib eye comes off the grill, adding that buttery rosemary, sage, oregano, garlic goodness, elevates an already amazing steak to new levels. Bite after bite you experience the wonderful flavor, and tenderness, so tender it melts in your mouth tantalizing your taste buds with all those distinct tastes, and the juices oh those juices, lip smacking good!
The romaine hearts are so easily done with olive oil, sea salt and pepper, a nice shaving of grana padano. Grilled ever so slightly allowing only a little charring to occur. The taste is amazing, bits of that leafy green juicy freshness combined with the briny sea salt, a kick from the fresh cracked pepper, that oh so nice aged pungent flavor of the grana, and most of all a bit of smokiness from the grill. Bite after bite this medley appears and has you wanting more and more.
This Grilled Piedmontese Tagliata with Charred Romaine Hearts dish is perfect for that backyard barbecue spring meal with family or friends. So next time you are at The Italian Center, check out the meat section and give Piedmontese beef a try.
- 10 oz Piedmontese rib eye steak
- 2 tablespoons Bonelli extra virgin olive oil
- ½ lemon juiced
- 2 fresh leaves international herbs sage chopped
- 2 sprigs of international herbs thyme
- 2 fresh leaves of basil chopped
- 1 tablespoon international herbs rosemary chopped
- 1 table spoon fresh Italian flat leaf parsley chopped
- 1 tablespoon Krinos dried mountain oregano
- 1 teaspoon each of fresh cracked Mediterranean sea salt and black pepper
- 1 tablespoon red wine (anything you have would be fine)
- ½ cup Saputo salted butter softened
- 2 leaves of fresh International herbs sage chopped
- 2 sprigs of fresh international herbs thyme chopped
- 2 leaves fresh basil chopped
- 1 tablespoon fresh international herbs rosemary chopped
- 1 tablespoon fresh flat leaf Italian parsley chopped
- 1 teaspoon Krinos dried mountain oregano
- 1 teaspoon fresh cracked pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 clove garlic minced fine
- 1 romaine heart washed and dried
- 2 table spoons Bonelli extra virgin olive oil
- 1 teaspoon fresh cracked Mediterranean sea salt
- 1 teaspoon fresh cracked black pepper
- ½ cup of shaved Grana Padano cheese
- 1 table spoon Monari Federzoni Glaze with Balsamic vinegar of Modena
- In a bowl blend olive oil, sage, thyme, basil, rosemary, oregano, parsley, lemon, red wine, juice, salt, pepper.
- Place rib eye into bowl and coat well with marinating mixture.
- Leave in bowl and cover with plastic wrap, and place in fridge overnight.
- Place softened butter into a bowl, sprinkle in sage, thyme, rosemary, basil, oregano, parsley, garlic, onion powder, paprika, and pepper.
- Mix well until all ingredients are well incorporated.
- Scoop mixture onto a piece of plastic wrap using the plastic wrap to shape the butter into a roll then flatten each side so that it looks like a rectangular block.
- Place in freezer over night.
- Take romaine heart and cut into quarters, making sure to keep the root stalk in tack as this will keep it together.
- Drizzle with olive oil.
- Sprinkle with salt and pepper.
- Pre heat barbecue to 450-500 F
- Place steak on grill for about 2 minutes then turn 180 degrees and place on a different part of the grill, cook for another 2 minutes. Turn steak over and do the same on this side.
- By moving the steak to fresher parts of the grill it forms the grill marks better as those parts of the grill are nice and hot and free of the juices.
- For a medium to medium rare steak I check the density of the steak with my finger. It should feel like the part on your hand in between your thumb and first finger relaxed.
- Take herb butter out of the freezer.
- Take steak off grill and shave a few pieces of the herb butter you made on top and let rest for about 3-4 minutes.
- While steak is at its final few minutes of cooking place romaine hearts on grill cooking for about 3 minutes, turning only once till you see some nice charring occurring.
- Take off grill and set aside
- Cut steak into ¼ inch pieces cutting along the grain.
- Place on plate.
- Take the grilled romaine heart and place on the plate.
- Drizzle some olive oil over the steak and romaine.
- Drizzle some of the balsamic cream onto romaine heart.
- Sprinkle the shaved Grana Padano onto the romaine.
- Ready to serve.
There is the initial 8 hours or marination time for the steak in the prep time.