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Tagliata with Garlic and Parsley
Thick rib-eye grilled until crusted outside and rare within, then sliced and turned in a pan of just-warmed olive oil with garlic and parsley. The warm oil seasons every slice.
- YieldServes 4
- Hands-on20 min
- Total31 min
- Difficulty
Ingredients
- 1 clovegarlic, peeled and finely chopped
- 5 sprigsflat-leaf parsley, enough leaves for 2 tbsp chopped
- to tastesea salt
- to tastefreshly ground black pepper
- 1100 gboneless rib-eye steak, 2 steaks, each cut 3 cm thick
- 60 mlextra-virgin olive oil, about 4 tbsp
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