Grilled Vaca Vieja NY Strip Tagliata with Confit Peppers & Parmesan
Easy
30min
2 Servings
Main
Rich, beefy Vaca Vieja NY strip steak meets slow-cooked peppers, toasted pine nuts, arugula, and shaved parmesan in this simple but elevated tagliata.
The deep flavor of aged beef pairs perfectly with sweet caramelized peppers and smoky grilled bread. Minimal ingredients, bold flavors, and the kind of recipe that feels straight out of a Spanish steakhouse. Perfect for grilling season or an easy dinner that still impresses.
FEATURED CUT
Recipe for Grilled Vaca Vieja NY Strip Tagliata with Confit Peppers & Parmesan
Ingredients
- 1 pack of Campo Grande Vaca Vieja NY strip steak
- 1 teaspoon flaky salt
- 1 teaspoon freshly ground black pepper
Confit Peppers
- 8 oz precooked piquillo peppers or red bell peppers
- 3 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons pine nuts
- ½ teaspoon salt
- ½ teaspoon black pepper
To Finish
- 1 cup arugula
- ½ cup shaved parmesan cheese
- 4 slices rustic bread
- 1 tablespoon olive oil
Preparation
- Remove the Vaca Vieja NY strip steak from the refrigerator and let it sit at room temperature for 1 hour. Heat a grill to medium-high heat (around 450°F). Season the steak generously with flaky salt and freshly ground black pepper.
- Grill the steak for about 1½ minutes per every ½ inch of thickness per side for a rare to medium-rare finish. If you prefer it more done, cook slightly longer. Cook until the steak reaches an internal temperature of about 130°F. Remove from the grill and let rest for 5 minutes so the juices redistribute. Slice the steak against the grain into thin tagliata-style slices.
- While the steak cooks, place a cast iron pan on the grill over medium heat. Add olive oil, peppers, and sliced garlic. Cook slowly for 15–20 minutes, stirring occasionally, until soft, glossy, and lightly caramelized. Add the pine nuts during the last 2 minutes of cooking. Season with salt and black pepper.
- Brush the bread with olive oil and toast directly over the fire for about 1 minute per side until crispy and lightly charred.
- Arrange the sliced steak on a serving plate. Top with the confit peppers, pine nuts, arugula, and shaved parmesan. Serve with the toasted bread on the side.
FEATURED CUT
