Steak Tagliata with Arugula
Juicy sliced strip steak meets peppery arugula, rosemary, lemon, and olive oil for a quick, bright dinner with a steakhouse feel.
Prep 5 min · Cook 8 min · Total 18 min · Makes 2 servings
Ingredients
- 1 12-ounce strip steak
- Sea salt and black pepper
- Handful arugula
- Extra virgin olive oil
- 1 teaspoon fresh rosemary, chopped
- 1/4 lemon
- 1 teaspoon canola oil, optional
Directions
- Get a grill very hot, or warm an iron skillet over high heat. Once the cooking surface is truly hot, season the steak generously with salt and pepper. For the skillet, add 1 teaspoon of canola oil; for the grill, put the steak straight onto the grates.
- Cook the steak for 4 minutes on each side. Move it off the heat and let it sit for 5 minutes before slicing.
- Cut the steak across the grain. Arrange the slices on a platter with the arugula alongside. Spoon a little olive oil over both the steak and the greens, then scatter the rosemary over the top. Finish by squeezing lemon juice over the arugula and serve.