KNOWN AS TAGLIATA, THIS ITALIAN VERSION OF A PERFECTLY grilled, thick steak is served sliced over a bed of arugula. We also like it served alongside grilled romaine and atop a bunch of fresh garden arugula. Save some of the salad dressing to drizzle over the steak.
SERVES 4
High-Heat Grilled Romaine Salad (page 109)
1½ pounds boneless sirloin steak, 2 inches thick
Extra-virgin olive oil, for brushing
Seasoning Salt (page 13)
4 cups loosely packed arugula
1 small wedge (about 4 ounces) Parmigiano-Reggiano
Prepare a hot fire in your grill.
Prepare the romaine for grilling.
Brush the steak with olive oil and sprinkle with the Seasoning Salt to taste.
First grill the steak directly over the hot fire for about 4 minutes, turn and cook for another 4 minutes for rare. Remove from the grill and let rest for 5 minutes.
While steak is resting, grill the romaine.
Place 1 cup of arugula on each of 4 dinner plates. Slice the steak and place the slices on top of the greens. Set a half head of grilled romaine beside the sliced steak. Drizzle with the dressing. Pass the wedge of Parmesan, with a cheese parer or vegetable peeler, at the table and let everyone shave his or her own cheese onto the tagliata and grilled romaine.