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Strip Steak Tagliata with Burst Tomato Pizzaiola and Baby Spicy Greens Salad
The pasta recipe is a great starting point for fresh tomato sauce. Very good. Made with spaghettini.
Ingredients
  • 2 1 ½-pound strip steaks
  • 3 to 4 rosemary stems
  • 6 cloves garlic, 2 crushed and 4 sliced
  • Olive oil, for drizzling (steak and salad) plus 2 tablespoons
  • Kosher salt and cracked black pepper
  • 1 teaspoon fennel seed
  • 3 pints cherry or grape tomatoes
  • 1 to 2 tablespoons fresh oregano, finely chopped or 1 teaspoon dried, lightly crushed in your palm
  • 1 to 2 teaspoons chili/pepperoncini flakes
  • About 2 tablespoons aged Balsamic vinegar or Balsamic drizzle
  • ¾ cup flat-leaf parsley, chopped
  • 6 to 8 cups baby kale and/or arugula
  • Juice of 1 lemon
  • Young to medium-age Pecorino Romano, Pecorino Pepato (pecorino with black pepper) or Pecorino with red pepper flakes, shaved with a vegetable peeler
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