Steak Tagliata with Arugula Recipe
1 12-ounce strip steak
Sea salt and black pepper
Extra virgin olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon canola oil
Set a grill over high heat, or place an iron skillet over high heat. When very hot, season the steak with lots of salt and pepper. If using an iron skillet, pour 1 teaspoon of canola oil in the skillet, if using the grill then place directly on the grates. Cook for 4 minutes a side. Set aside and let the meat rest for 5 minutes. Slice the steak against the grain. Place the meat on a platter with the arugula on side. Drizzle some olive oil over the meat and arugula, along with a sprinkling of rosemary. Squeeze some lemon juice over the arugula and serve.