Grilled Tagliata Con Rucola, Parmigiano, Ciabatta E Obsidian Lava Salt
|Whole flatiron steak||1 , cleaned and trimmed|
|Ciabatta loaf||1 , sliced|
|Arugula||10 Ounce, rinsed (1 Bag)|
|Parmigiano-reggiano||4 Ounce, shaved|
|Olive oil||1 Tablespoon (To Drizzle)|
|Lemon juice||1 Tablespoon|
|Rosemary||1 Tablespoon, chopped|
|Sea salt||To Taste|
|Freshly ground black pepper||1|
Season meat with salt, pepper and olive oil. Grill until desired temperature. Allow to rest. Combine fresh, chopped rosemary with sea salt.
While meat is resting, brush sliced ciabatta bread with rosemary salt and olive oil. Grill each slice until slightly toasted.
Thinly slice meat and assemble steak atop grilled ciabatta. Top with arugula, parmigiano, and freshly ground black pepper. Drizzle with lemon juice and olive oil. Serve.