Beef , Steak , Arugula , Parmesan
Best for: A weeknight steak dinner that eats like a salad and a main course at once.
Tagliata — from tagliare, to cut — is grilled steak sliced thin and laid over arugula so the warm juices dress the greens. A balsamic-lemon finish and shaved Parmesan make it bright enough for summer and substantial enough for any night.
Grill: Direct high heat; 500°F. Equipment: Grill, tongs, instant-read thermometer, large platter, vegetable peeler for the Parmesan.
Ingredients
Marinate: 30 minutes. Rest: 10 minutes. Total: 1 hour 5 minutes.
Steak
- 1 1/2 lb flank steak or strip steak, about 1 inch thick
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Salad and finish
- 4 cups baby arugula
- 1 oz Parmesan, shaved with a vegetable peeler
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon balsamic vinegar
- Flaky sea salt, to finish
Directions
Rub the steak with the olive oil, fine table salt, and black pepper and let it stand at room temperature for 30 minutes.
Heat the grill to 500°F. Grill the steak for 4 to 5 minutes per side, until deeply browned and the thickest part reaches 130–135°F for medium-rare.
Rest the steak on a cutting board for 10 minutes. Meanwhile, spread the arugula over a large warm platter.
Whisk the olive oil, lemon juice, and balsamic vinegar in a small bowl.
Slice the steak thinly against the grain at a wide angle. Lay the slices over the arugula, pouring any board juices over the top.
Drizzle with the dressing, scatter the shaved Parmesan over everything, and finish with flaky sea salt. Serve at once, while the steak is still warm.
Grilling tip: Slice on a sharp bias and against the grain — tagliata lives or dies on tender slices.
