Tagliata with Puttanesca Salsa

How to prepare tagliata with puttanesca salsa

1. Take the ribeye out of the refrigerator about 15-30 minutes ahead, so it comes to room temperature. Sprinkle generously with salt on both sides.
2. Heat the grill (I used an outdoor gas grill now; but you can also use a cast iron grill pan heated to maximum). Place the hot peppers on the grill and leave for a few minutes on each side until browned all over.
3. Let the peppers cool slightly, then remove the skin, seeds, and stems. Coarsely chop the pepper flesh with a knife and place in a mortar.
4. Add the crushed garlic and coarsely chopped anchovy over the peppers. Crush well with the pestle until it becomes a paste. Gradually add 1 tablespoon of oil to make crushing easier.
5. In a small pot/pan (about 15-20 cm diameter) add 1 tablespoon of oil and the hot pepper paste. Sauté, stirring occasionally, until the garlic is cooked and a pleasant aroma comes from the pan (about 2-3 minutes).
7. Add the capers (if large, they can be chopped), vinegar, and finely chopped herbs. Bring to a quick boil and remove the pan from heat.
8. Transfer the salsa to the serving bowl and add another 1-2 tablespoons of oil.
9. Place the ribeye on the hot grill and cook for 2 minutes per side. Remove to a platter, let it rest for 2 minutes, then slice into long thin strips, perpendicular to the grain.
10. Arrange the slices on the serving platter, drizzle the spicy salsa all over. Sprinkle with a little coarse salt. Serve alongside the remaining salsa and a salad of new potatoes with arugula and Parmesan shavings.

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