Tagliata di Manzo con Rucola, Pomodorini e Casarecce

Tagliata di Manzo con Rucola, Pomodorini e Casarecce ingredients

• 1.5 lbs flank steak
• 1 tsp salt
• 0.5 tsp black pepper
• 4 tbsp, divided olive oil
• 12 ounces Casarecce pasta
• 1.5 cups, halved cherry tomatoes
• 4 cups, packed fresh arugula
• 2 cloves, minced garlic
• 1 , juiced lemon
• 1 tbsp red wine vinegar
• 0.5 cup, shaved or grated, p Pecorino Romano cheese

How to make Tagliata di Manzo con Rucola, Pomodorini e Casarecce

1. Pat the 1.5 pounds of flank steak completely dry with paper towels to ensure a good sear. Season generously all over with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
2. Prepare the vinaigrette: In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of red wine vinegar, and 2 minced garlic cloves. Season the vinaigrette with a pinch of salt and pepper to taste, and set aside.
3. Bring a large pot of heavily salted water to a rolling boil. Add the 12 ounces of Casarecce pasta and cook according to package directions until al dente.
4. While the pasta cooks, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes. Add 2 tablespoons of olive oil to the hot pan.
5. Carefully place the seasoned flank steak in the hot skillet. Sear for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or longer for your desired doneness. A good sear should create a deep brown crust.
6. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and flavorful steak.
7. Drain the cooked Casarecce pasta, reserving about 0.5 cup of the starchy pasta water. Return the hot pasta to the empty pot or a large mixing bowl.
8. Add the halved cherry tomatoes and the 4 cups of fresh arugula to the pasta. Pour the prepared vinaigrette over the pasta and vegetables. Toss everything gently to combine, allowing the heat from the pasta to slightly wilt the arugula.
9. Slice the rested flank steak thinly against the grain. This ensures maximum tenderness. Arrange the sliced steak over the pasta mixture.
10. Serve the Tagliata di Manzo con Rucola, Pomodorini e Casarecce immediately, garnished with 0.5 cup (or more) of shaved Pecorino Romano cheese.

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