Tagliata (Italian Sliced Steak)
Yield: 2 servings
12 oz New York Strip steak, divided into two cuts Now 45% off in store
Kosher salt, q.b. (as needed)
3 cups baby arugula
1 1/2 tbsp Ligurian extra virgin olive oil (Our chef refers ROI)
1/2 fresh lemon
6 tbsp Parmigiano Reggiano DOP, thinly shaved
1/2 tbsp Balsamic vinegar (Our chef prefers Villa Manodori)
A pinch Maldon salt
Season steak with kosher salt. Heat grill and cook on high heat. Cook until medium rare, or desired cooking temperature. Set aside on a cutting board and let it rest for about 5 minutes. (You can also sear in a pan if you prefer.)
Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Top arugula with shaved Parmigiano Reggiano cheese.
Slice steak and finish with a pinch of Maldon Salt, about 1 or 2 flakes per slice. Divide arugula and steak between two plates. Garnish with a final drizzle of extra virgin olive oil and balsamic vinegar.