Tagliata, a sliced steak dish that gets its name from the Italian word tagliare, meaning “to cut,” is the inspiration for this steak salad in which the meat is perfectly seasoned with a simple dry rub of salt, pepper and ground fennel. The recipe, from our newest cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” first sears the steak in a hot cast-iron pan until rare or medium-rare. While the steak rests, Peppadew peppers and garlic are briefly sautéed and combined with lemon juice and olive oil to make a simple pan sauce.