Grigliata - sliced grilled steak with rosemary and green peppercorns

I have had the opportunity to sample the cuisine of the Marche region of Italy.  Marche is situated on the Adriatic (east) coast north and east of Rome.  Although the prevailing cuisine was made up of many varied seafood dishes, there was a signature beef dish that I had at several different restaurants.

It featured grilled strip steak that was sliced, dressed with olive oil and herbs and spices, and then broiled to finish.  The fresh rosemary and green peppercorns create a piquant taste that you will not get at the Outback Steakhouse!

1 strip steak (New York, Kansas City, Loin, or whatever your local butcher calls it)

1 clove garlic, chopped fine

2-3 sprigs fresh rosemary, coarsely chopped

1 TBS green peppercorns (fresh or bottled but not dried)

1 TBS extra virgin olive oil (EVOO)

Warm the steak to room temperature.  Trim fat and gristle.  Grill or broil till cooked rare (several minutes on each side).  Remove to a cutting board, slice on a bias 1/8” thick. 

Arrange slices on an ovenproof platter.  Distribute garlic, rosemary, and green peppercorns evenly over steak slices.  Drizzle EVOO over the steak.

Place steak platter under a preheated broiler for 1-2 minutes until garlic is cooked and steak is medium rare.

Serve with green salad, whole crust bread, and dry red wine.

Serves two as an entrée course, four as an appetizer.

Recipe may easily be doubled.