tagliata with arugula

4    |   
Prep Time:
5 minutes    |   
Cook Time:
7 minutes

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Otherwise known as grilled steak with salad, this is seasoned with sea salt and lemon as they do in Italy. I can’t imagine anything better with this than French fries, though. If you don’t like making those at home, serve with roasted Yukon gold potatoes instead (sprinkled with more salt, of course).


2 pounds boneless rib-eye or New York steaks, cut about 1-inch thick
freshly ground pepper
extra-virgin olive oil
4 big handfuls arugula
1 Meyer lemon or regular lemon
gray salt (see note)
Parmigiano-Reggiano cheese wedge (optional)


Sprinkle the steaks with pepper on both sides and let sit at room temperature for about 15 minutes. When ready to cook, preheat a broiler, grill, or grill pan until hot.

Broil or grill the steaks for 5 minutes on one side, then turn with tongs and cook 2 minutes more for medium-rare, or until cooked to your liking. Transfer the steaks to a carving board and let rest a minute or two while you make the salad. Put arugula in a bowl and drizzle with olive oil to coat (about 3 tablespoons), then toss.

Spread arugula on a serving platter or divide among 4 plates. Slice steak across the grain and arrange on top of arugula. Cut lemon into 4 wedges and squeeze a wedge over each portion of steak and greens. Grab a good pinch of the sea salt and sprinkle over the steak and arugula, working it with your fingers to break it up a bit. If desired, shave a few strips of Parmigiano over each portion with a vegetable peeler. Serve immediately.

note: gray salt or “sel gris” can be found in upscale grocery stores; try to buy an imported brand. It’s a natural sea salt with a minerally flavor, slightly gray color, and big crystals that tend to be a little “wet.”