Caesar-Style Tagliata

Method

1. Light the barbecue or grill.
2. Slice the guanciale into thick slices (about 2 slices).
3. Place the guanciale slices on the grill and cook until crispy.
4. Chop the red onion into coarse pieces.
5. In a pan or on a barbecue burner, heat a drizzle of olive oil and add the onion; sauté over medium heat.
6. Meanwhile, place the beef ribeye steak on the grill and cook for 5 minutes per side over high heat; then stand it on its bone to heat the interior.
7. When the onion is wilted, deglaze with a splash of white wine and let it evaporate.
8. Add the fresh tomatoes cut into pieces; stir and cook for a few minutes.
9. Season the sauce with coarse salt, chili pepper to taste, and black pepper.
10. Add the crispy guanciale slices to the pan and stir.
11. Remove the steak from the grill and let it rest on a cutting board for a few minutes.
12. Slice the meat thinly against the grain.
13. Arrange the sliced meat on a plate.
14. Pour the guanciale and tomato sauce over the meat.
15. Grate abundant Pecorino Romano over the tagliata.
16. Finish with a sprinkle of Maldon salt flakes for crunch.
17. Serve immediately.