Italians enjoy going out for a good steak, but a steak in Italy isn’t necessarily an individual slab. Yes, there is the famous Florentine bistecca, a large T-bone steak served blood rare. But just as often, restaurants offer a sliced steak, called tagliata, essentially a nice thick piece of beef that is grilled, then carved. It’s simple and delicious but impressive nonetheless, and you really don’t have to go to a restaurant to enjoy it. In fact, it is quite easily prepared at home, year round. Tagliata is what I make for dinner whenever a fuss-free meal is required.

As far as what cut of beef to use, there are several choices. Flank steak is especially good, and not prohibitively expensive. Other cuts, like hanger, or what butchers call London broil (usually sirloin), are good options, too. If you’re feeling flamboyant, go with a thick-cut rib steak.

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Mulled wine is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of mulled wine. It is a traditional drink during winter, especially around Christmas.

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.