Tagliata With Radicchio and Parmesan
3 pounds sirloin or other cut
of steak, 1 1/2 to 2 inches thick, at room temperature
1 cup shredded radicchio
1 ounce Parmesan cheese,
shaved with a vegetable peeler.
Grill, sauté or broil steak
to taste. Allow to rest on a carving board for 10 minutes. Slice thinly,
diagonally against the grain, and arrange on a large warmed plate.
Pour pan juices over meat,
and cover with shredded radicchio. Top with shredded Parmesan, and serve.
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