If I had to choose one can’t-live-without-it kitchen item, it would probably be my Lodge Cast Iron Skillet. Getting one completely changed the way I cook and has given me the gift of perfectly-seared meats, crispy veggies and cornbread. One of my favourite things to make in my skillet is Kaleigh’s Kitchen’s Steak Tagliata.
This looks and tastes pretty fancy but is ready to eat in about half an hour. I’ve made it just for us (tonight, in fact), I’ve made it when we’ve had last-minute guests and I’ve made it for a dinner party. It’s pretty much the perfect meal.
I follow Kaleigh’s recipe to a T, with the exception of swapping roasted peppers for roasted cherry or grape tomatoes. I put them in the oven with a bit of EVOO as soon as it’s preheated and let them continue to roast as the steaks cook. The most important part is seasoning well and not touching the steaks once they’re in the hot pan – let ’em sear and develop a crust!
When it’s time to dress your salads, feel free to swap out your regular balsamic for a flavoured one – I used the PC Fig Balsamic to excellent results!
- 1 8oz steak per person (aim for 1.5-inch thickness)
- 1 Tbsp butter
- 5 Tbsp olive oil (1tbsp for pan, 4 tbsp for dressing)
- Salt & Pepper
- Arugula
- Pint of Cherry or Grape tomatoes
- Parmigiano Reggiano (shaved)
- 2 Tbsp balsamic vinegar
- 2 tsp maple syrup
- Preheat oven to 400
- Salt and pepper steaks generously. If you can let them rest for an hour to brine, do so. Otherwise, pop them cold into the hot pan.
- Heat 1tbsp olive oil and butter in a cast iron skillet over high heat until butter is foaming & a drop of water in the pan crackles.
- Decrease heat to medium high & place steaks in the pan, leaving space between each. No touching!
- Set a timer & let steaks sear for 5 minutes. Then flip & sear for another 5.
- Transfer the pan to your pre-heated oven for 3 minutes to have 1.5inch steaks cooked to medium. When cooked to your liking, remove from oven and put the steaks to rest on a plate or cutting board while you make the dressing.
- To the hot pan full of drippings, add Add 1Tbsp cold water, then vinegar, and then the rest of the salad dressing ingredients. Make sure to scrape the bottom of the pan to release all the delicious browned bits of steak.
- Transfer dressing to a glass measuring cup or mug and whisk.
- Plate the salad: arugula, tomatoes, sliced steak then parmesan shavings. Drizzle with dressing and enjoy!
- Note: I like my tomatoes roasted. Pop them on a baking sheet with a bit of EVOO and let them roast while the steaks cook!
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