Tagliata di manzo (sliced beef, arugula, and Parmesan)

Ingredients

• 800 g thick beef strip steak
• 100 g arugula
• 80 g block of PDO Parmesan
• 4 tbsp extra-virgin olive oil
• 1 piece lemon
• 2 tsp PGI balsamic vinegar of Modena
• 2 pinches coarse salt
• 2 pinches flaky sea salt
• 1 tsp whole black peppercorns
• 2 sprigs fresh rosemary
• 1 clove garlic

Method

1. Take the beef out of the refrigerator and let it come to room temperature (ideally between 18 and 22 °C) for about half an hour; the meat should have lost its chill to the touch without actually getting warm.
2. Carefully pat the beef dry, coat it with a thin veil of olive oil, then rub with coarse salt and freshly ground pepper; it must be dry on the surface to sear well.
3. Heat a cast-iron skillet or large heavy pan over high heat until it is almost smoking; add the beef and leave it undisturbed until a brown crust forms.
4. Flip the meat and sear the other side with the rosemary and crushed garlic; baste briefly with the fragrant juices, then remove when the center still feels soft to the touch.
5. Place the beef on a cutting board and let it rest loosely tented with a sheet of parchment paper or aluminum foil; the juices need to redistribute while the surface remains warm.
6. During the resting time, wash and spin dry the arugula, then dress it lightly with olive oil, lemon juice, and a touch of balsamic vinegar; it should be glossy but not soggy.
7. Slice the beef across the grain into thin strips with a sharp knife; the inside should be pink and juicy.
8. Arrange the arugula on a platter or plates, lay the beef slices on top, and finish with the Parmesan shavings, a drizzle of olive oil, flaky sea salt, and pepper.
9. Serve immediately, warm rather than piping hot, with any carving juices poured over the meat to boost the flavor without drowning the arugula.

Nutrition

Per serving

Energy

500.3 kcal

Protein

48.11 g

Carbohydrate

4.68 g

Fat

32.83 g

Fibre

1.65 g

Calcium

249.97 mg

Iron

0.75 mg

Magnesium

28.28 mg