GRILLED STEAK TAGLIATA

This dish was originally from Tuscany, but I have had it in two different restaurants in Positano, Italy. To me, the perfect accompaniment is a plate of crispy French Fries. Tagliata translates to "cut" in Italian.

1 ½ lbs boneless sirloin steak (or any steak of your choice)

2 T chopped fresh rosemary

1 t freeze-dried or chopped fresh oregano

1 clove garlic, pushed through a garlic press or minced

Salt and freshly ground black pepper

3 T extra-light olive oil

Place the above marinade ingredients in a large zippered plastic bag.

Pat steak dry with paper towels, then place in the bag, squeeze out most of the air and swish around to coat the steak evenly with herbs and oil.

Refrigerate 2 to 4 hours.

Lemon Vinaigrette

¼ cup fresh lemon juice
½ cup extra-virgin olive oil

Salt and freshly ground black pepper

In a glass measuring cup, whisk together the lemon juice and olive oil. 
Season to taste with salt and pepper.

1 (10 oz) bag baby arugula (enough to fill 4 plates)

Balsamic vinegar

Parmigiano-Reggiano cheese shaved

4 lemon wedges

Grill steak over hot coals that are pushed to one side of the grill, for 2 minutes on each side.
Transfer steak to the cooler side of the grill and cook an additional 6 to 7 minutes

Check with an instant-read thermometer for a temperature of 130 to 140 degrees F for medium rare.

Transfer to a cutting board, cover loosely with aluminum foil, and let rest for 5 to 7 minutes.

While the meat is resting, put the arugula in a bowl and drizzle with some of the vinaigrette.

Toss to coat with dressing and distribute onto 4 individual plates.

Slice the meat thinly across the grain and place the slices over the beds of arugula.

Pour on any accumulated meat juices, sprinkle with a little balsamic vinegar, top with shaved Parmigiano-Reggiano cheese, and add a lemon wedge.

Serves 4