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San Francisco Michelin Chefs

Slide 7 of 10

Grilled Rib-Eye Tagliata with Watercress and Potatoes

Feel free to play fast and loose with this recipe by Hiro Sone: You can use almost any tender cut of beef—such as strip steak or tenderloin—as long as it's sliced thin; if watercress is unavailable, substitute mizuna.

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