Tagliata Di Manzo

Ingredients

Beef steak

1 pound (450g), such as ribeye or sirloin

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons, freshly squeezed

Olive oil

3 tablespoons, plus more for drizzling

Parmesan cheese

1/2 cup, shaved

Arugula

4 cups, washed and dried

Instructions

1. Preheat a grill or grill pan over high heat until very hot.
2. Season the steak generously with salt and black pepper on both sides. Allow it to sit at room temperature for about 15 minutes to absorb the flavors.
3. Grill the steak for about 5-7 minutes on each side for medium-rare, adjusting the time for desired doneness. Use a meat thermometer for precision, aiming for around 130°F (54°C) for medium-rare.
4. Once cooked to your liking, remove the steak from the grill and let it rest for at least 5 minutes. This allows the juices to redistribute for a tender bite.
5. In the meantime, combine arugula with olive oil and lemon juice in a large bowl. Toss gently to coat the leaves without bruising them.
6. Slice the rested steak thinly against the grain to enhance tenderness.
7. Arrange the arugula on a large platter, place the sliced steak on top, and finish with generous shavings of Parmesan cheese.
8. Drizzle additional olive oil over the top for a luxurious finish.
9. Serve immediately, allowing your guests to enjoy the vibrant flavors and textures.