David Tanis’ Peppery Flank Steak Tagliata in the Oven
One of Sydney’s best restaurants is Bistecca where they serve only one main: a medium-rare t-bone cooked over wood, beaten with bushes of rosemary and lashed with olive oil.
It is not only a brilliant cut of meat. The whole thing is a brilliant experience.
This dish by NY chef David Tanis is close, with the hints of rosemary that make Bistecca so good. And then that garlic.
With the side salad of rocket and Parmesan: this is simple, primal yet sophisticated Italian.
We also did a cracking Nigella Salad.
Just get that pan as hot as you can and seal it as best you can.
What a mid-week treat.
- Lay flank steak on a baking sheet and season on both sides with salt. Coarsely crush the peppercorns in a mortar and pestle. Measure 1 tbsp of crushed pepper and sprinkle on both sides of the steak. Strip leaves from the rosemary and sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tbsp olive oil, then massage with your hands to distribute, pressings pepper, rosemary and garlic into the surface. Leave at room temperature for an hour.
- Heat the oven to 220c. Place a cast iron skillet large enough to hold the steak on the upper rack and heat for at least 30 minutes.
- Carefully put the flank steak in open and close the oven. After 5 minutes flip the steak and cook for another 3 – 4 minutes until the juices appear on the surface of the steak. Remove the steak and rest for 10 minutes.
- Cut meat on a diagonal, against the grain into thin slices, Arrange sliced meat on a platter surrounded by rocket. Shave over Parmesan, drizzle with olive oil and garnish with lemon wedges.
1 flank steak, approximately 900gm
1 small bunch rosemary
6 garlic cloves, sliced
Extra virgin olive oil
Parmesan or Pecorino for shaving
1 lemon, cut into wedges