Tuscan Steak with "Sandy" Potatoes
Known as tagliata (which means "sliced" in Italian), this Tuscan-style sirloin steak is grilled over incredibly high heat, then transferred to an oven set so low that it finishes cooking and rests at the same time. It's served sliced with an original take on crispy, irresistible potatoes, which are salt-roasted then sautéed in olive oil with crispy bread crumbs and herbs. They are called "sandy" potatoes in Italian, a playful reference to their crunch. Slideshow: Steak Recipes
May 2014