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Tagliata - sliced steak

Tagliata

Delightfully rich, tasty rare meat, so tender it can be cut with a spoon. Much of the secret is the breed of cattle: the Chianina beef.

Ingredients: Thick steaks with the bones, salt, hot coals, ideally hardwood, freshly cracked pepper.

Directions:
Continuing from above, Chianina beef are the huge white oxen raised in the Val di Chiana, near Arezzo. Their meats are both tender and flavourful, and because of the size reached by the animals the steaks can easily exceed 6 pounds.

The cut has both filet and contre filet. If that's not available, then T-bone or strip steak.

Once you have your steak and your coals, which should be quite hot (you should only be able to hold your hand over them at grill height for about 4 seconds), set your grill about 4 inches (10 cm) above them and let it heat for a few minutes, but not too long because otherwise it will burn lines into the meat. The cooking should happen in the space of a few minutes, and when done the steak should still be rare on the inside. How much time? This depends upon your fire and your taste.

The dressing is usually a lemon wedge. And a tossed green salad, which will nicely complement the meat without impinging upon it the way a salad with tomatoes or other vegetables would. Other possibilities for side dishes include fried potatoes and freshly boiled white (canellini) beans drained well and seasoned with olive oil, salt, and pepper.

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