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TAGLIATA

Italian Steak and Arugula Salad

Course Main Course, Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 2 people

Ingredients

  • 1 pound boneless well-marbled beef steak such as New York strip steak or ribeye
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 6 ounces arugula
  • Juice of 1/2 lemon
  • 1 or 2 ripe tomatoes cut in wedges
  • Chunk of Parmigiano Reggiano or Grana Padano cheese or 2 to 3 ounces crumbled Gorgonzola cheese

Instructions

  1. Rub both sides of the steak with a little olive oil and sprinkle generously with salt and pepper. Let stand until room temperature.
  2. Prepare a hot fire on a gas or charcoal grill. Grill the steak, turning once, until seared and cooked to rare or medium rare (about 8 minutes, depending on thickness). Transfer with tongs to a cutting board and let stand for a few minutes until the juices are reabsorbed.
  3. Toss the arugula in a large bowl with 2 tablespoons of olive oil, more or less, the lemon juice, and salt and pepper to taste. Arrange greens on 2 dinner plates.
  4. Slice steak across the grain at a diagonal and place in the center of the greens. Using a vegetable peeler, cut shavings from the Parmigiano wedge, letting them fall directly onto the salad. Place tomato wedges around the edges of the plates.