1poundboneless well-marbled beef steak such as New York strip steak or ribeye
Extra virgin olive oil
Sea salt
Freshly ground black pepper
6ouncesarugula
Juice of 1/2 lemon
1or 2 ripe tomatoescut in wedges
Chunk of Parmigiano Reggiano or Grana Padano cheeseor 2 to 3 ounces crumbled Gorgonzola cheese
Instructions
Rub both sides of the steak with a little olive oil and sprinkle generously with salt and pepper. Let stand until room temperature.
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.
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.
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.