Tagliata di manzo con rucola e parmigiano
Sliced Steak garnished with Arugula and Parmesan Cheese
Ingredients
- 1 steak
- rrugula
- parmigiano-reggiano cheese
- olive oil
- salt and pepper
Instructions
- Optional: Several hours or even the night before, salt the steak generously on both sides. Set it on a rack and place in your fridge, turning it from time to time. At least an hour before grilling, remove from the fridge and let the meat return to room temperature.
- Get your grill nice and hot, then grill the steak over direct heat until rare or medium-rare, no more than 3-5 minutes per side depending on the thickness of your steak. Let the steak rest for 10 minutes.
- While the steak is resting, arrange arugula leaves on a serving platter. Using a vegetable peeler or cheese slicer, shave off pieces of the parmigiano-reggiano.
- Slice the steak at an angle into thin strips. Lay the strips over the arugula and sprinkle everything with salt and pepper. Garnish here and there with the parmigiano shavings. Drizzle everything generously with olive oil.
- Serve immediately, while the steak is still warm.