tagliata with arugula

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).

ingredients

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)

directions

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.”