Seared Steak with Arugula and Parmesan — Tagliata di Manzo, Rucola e Grana
A Piedmontese-style sliced steak of seared sirloin or ribeye fanned over a bed of wild rocket, dressed with extra virgin olive oil, balsamic vinegar, and shavings of aged Parmigiano Reggiano.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat the steaks dry and rub each with 0.5 tsp cooking olive oil. Season the arugula lightly with a pinch of fine sea salt and a squeeze of lemon—do not dress yet. Have the Parmigiano shavings, balsamic vinegar, 4 tbsp olive oil, flaky salt, and coarse pepper ready.
Sear
Heat a large cast-iron pan over high heat for 3 minutes until smoking hot. Add both steaks and sear without moving for 3 minutes until a deep golden crust forms. Flip and sear 3 minutes for rare, 4 for medium-rare, until the internal temp reaches your preference.
Rest
Stand each steak on its fat edge for 30 seconds to render the edge. Transfer to a board and rest 4 minutes—the carryover heat will gently cook the centre. While the steaks rest, divide the arugula between two warm plates.
Plate
Slice each steak across the grain into 1cm slices. Fan the slices over the arugula bed on each plate. Drizzle with 2 tbsp extra virgin olive oil and 1 tbsp aged balsamic vinegar per plate. Scatter Parmigiano shavings over the top, finish with flaky salt and coarse pepper, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.