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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.

Recipe Summary

Main Dish
Do you love picnics. To celebrate the season enjoy this picnic-friendly menu, presented by 2010 JBF Award Winner for Best New Restaurant, chef Michael White of Marea in New York City, in conjunction with Mercedes-Benz. The title of this dish is White’s tongue-in-cheek reference to the new Mercedes-Benz E-Cabriolet, a four-seat convertible idyllic for summer driving.

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