Tagliata with Picanha, Arugula, and Pickled Cherries

Ingredients

• Picanha 0 lbs
• Allspice berries 1 tablespoon
• Clove 1 tablespoon
• Green peppercorns 1 tablespoon
• Cardamom 1 tablespoon
• Cinnamon 1 piece
• Apple Cider Vinegar 2 spoons
• Cherry 10 oz
• Mustard Greens ½ spoons
• Honey ½ spoons
• Olive Oil 0 fl oz
• Meyer Lemon Juice 1 tablespoon
• Vegetable Oil 0 fl oz
• Butter 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Bring 1 liter of water to a boil, add allspice, cloves, black pepper, cardamom, apple cider vinegar, a cinnamon stick, and one tablespoon each of sugar and salt. Pour the hot marinade over the cherries and let them marinate for a day.

Step 2

Cut the picanha across the grain into 2 cm thick steaks. Season the steaks with salt and pepper on both sides and let them rest for 30 minutes.

Step 3

Heat vegetable oil and butter in a heavy-bottomed skillet. Place the steaks in the skillet and cook over medium heat for 7–8 minutes on each side.

Step 4

Cut the marinated cherries in half and remove the pits.

Step 5

Mix together the mustard, honey, olive oil, lemon juice, salt, and pepper.

Step 6

Combine the arugula with the dressing, slice the steak, arrange it on a plate, and place the arugula and pickled cherries alongside.