Tagliata, a sliced steak dish that gets its name from the Italian word tagliare, meaning “to cut,” is the inspiration for this steak salad in which the meat is perfectly seasoned with a simple dry rub of salt, pepper and ground fennel.
The recipe, from our newest cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” first sears the steak in a hot cast-iron pan until rare or medium-rare. While the steak rests, Peppadew peppers and garlic are briefly sautéed and combined with lemon juice and olive oil to make a simple pan sauce. Additional juice and oil are combined to make a vinaigrette, which is tossed with peppery arugula and savory shaved Parmesan.
If you can’t find skirt steak, flank, flat iron and bavette steaks also work well. If the steak comes as a long piece, cut the meat in half to fit the pan. Tangy, sweet Peppadew peppers can be found near the olive bar in most grocery stores; they come in mild or hot varieties. A Y-style peeler is best for shaving the Parmesan that finishes the salad.
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