Bistecca Tagliata

(Originally posted September 19, 2010)

This is a fantastic yet simple recipe pulled from GQ. Bistecca tagliata literally means "sliced steak" in Italian, and it is sliced steak served over a bed of arugula with shards of Parmigiano-Reggiano and lemon wedges. It is hearty but not heavy.

I’ve tried various cuts of beef over the years including boneless ribeye and NY strip, but my favorite by far is hanger steak, which offers a delicious, beefy taste. 

Ingredients

• 1 boneless dry-aged rib eye, 1 1/2 inches thick
• Salt and pepper
• 1 bunch baby arugula
• 1 lemon
• Parmigiano-Reggiano
• Olive oil
  

Instructions

1. Take the steak out of the fridge and bring it to room temperature. Season both sides generously with salt and pepper.
2. Grill the steak till medium-rare, about 5 minutes per side. Remove the steak from the grill and let rest on a cutting board for a few minutes.
3. Lay the arugula on a large serving platter. Cut the lemon into wedges and ring the platter.
4. Using a vegetable peeler, shave slices of the Parmigiano-Reggiano over the arugula.
5. Slice the steak against the grain. Lay the slices on top of the arugula, pour the juices from the cutting board over the steak, and finish with a healthy drizzle of olive oil and a sprinkle of sea salt.

Serves 1-2. Eat.