Oh what a beautiful Steak! The Dry-Aged Rib-Eye was from McCall's, of course. We used a recipe from Mozza Chi-Spacca. This is about as good as it gets! We started with Melon and Speck Salad.
Grilled Beef Tagllata, Rucola, And Parmigiano-Reggiano
Mozza Cookbook
Nancy
1 cup balsamic vinegar
½ cup whole fresh rosemary needles
8 whole garlic cloves
½ cup extra-virgin olive oil
4 hanger steaks (7 to 8 ounces each), or 2
to 2}/7 pounds flank steak
Kosher salt and freshly
ground black pepper
Wedge of Parmigiano-Reggiano
(about 4 ounces
8 cups loosely packed aruguc (preferably
wild arugula: about ½ pound)
Lemon Vinaigrette, plus
more to taste
Maldon sea salt or
another flaky sab, such as fleur de sel
Aged balsamico condiment
Finishing-quality
extra-virgin olive oil
Combine the balsamic
vinegar, rosemary, and garlic in the bowl of a food processor fitted with a
metal blade or the jar of blender and pulse until the rosemary is finely
chopped. Add the olive oil and pulse until all the ingredients are
combined.
If you are using hanger
steaks, lay one on a cutting board and use a large sharp knife to cut out the
silver skin running down the center of each steak; in the process you will cut
each hanger steak into two long, narrow pieces, each similar in shape to a
tenderloin. Place the steaks in a large bowl or nonreactive baking dish. Pour
the marinade over and turn to coat them on all sides. Cover tightly with
plastic wrap and refrigerate for at least 1 hour and up to overnight. Remove
the steaks from the refrigerator and bring to room temperature before grilling.
Prepare a hot fire in a
gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over
high heat.
Remove the steaks from
the marinade, discard the marinade, and generously season the steaks with salt
and pepper on both sides, using about 1 teaspoon of salt per pound of meat. Put
the steaks on the grill or in the grill pan and cook until the meat is seared
and deep brown on all sides, 5 to 6 minutes per side for medium rare. Remove
the steaks to a platter or cutting board and let them rest for about 5 minutes
before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch-thick slices.
While the steaks are
resting, use a large knife or a mandolin to cut the wedge of
Parmigiano-Reggiano into very thin slices. Put the arugula in a large, wide
bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the
vinaigrette and toss gently to coat the leaves. Taste for seasoning and add
more salt or vinaigrette, if desired.
Slide a long knife under
one quarter of the steak slices and transfer them onto one of four dinner
plates, gently fanning the slices out in a slightly curved line. Repeat,
fanning the remaining steak slices on the other plates in the same way and
drizzle the steaks with any juices that have collected on the cutting board. Lay a few slices of Parmigiano-Reggiano next to each serving of steak, in the space left
by the curved line of the meat. Building the salad in two layers from here and,
saving the largest slices for the top, pile a handful of arugula on each bed of
cheese. Place another layer of Parmigiano-Reggiano slices on the arugula and
top it with another handful of arugula. Lay the largest slices of
Parmigiano-Reggiano on the finished salads. Sprinkle each serving of steak with
a pinch of sea salt, drizzle each with 1 teaspoon of the balsamico condimento
and the finishing-quality olive oil, and serve.
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