It's steak, it's a salad -- it's the best of both worlds!
Directions for: Tuscan Grilled Beef Salad
Ingredients
1 large strip loin steak, 24 ounces or more, 4-inches thick, bone-in if possible
8 clove garlic
1 Tbsp dried oregano
1 bottle of premium extra virgin olive oil
1 lb(s) baby arugula, or more
8 oz fresh basil leaves (optional, for even more flavour)
1 lemon, juiced and zested
Coarse sea salt
Freshly ground pepper peppercorns
8 oz chunk of authentic Parmigiano Reggiano
Directions
1. Preheat your favourite grill to high. Meanwhile puree the garlic and oregano with a few splashes of the olive oil. Slather the marinade all over the steak.
2. Once the grill is hot, season the steak with salt and pepper and begin slowly grilling it. Take your time and keep an eye on the grill heat, adjusting to prevent burning. A large steak takes longer to cook as heat penetrates to its center, enough time for the exterior to brown and potentially scorch. Flip as it sears, once it has browned, flip it frequently to further prevent burning. Use your best judgment to gauge doneness. Poking, prodding, pinching, probing even peeking. A meat thermometer works well even a sneak peak at the interior is better than guessing. A piece of beef this large should be cooked to medium rare or rare to maximize its juiciness, well done would be criminal! It may take 20 minutes or more. When it's done rest the steak for ten minutes or so, give the meat a chance to relax and reabsorb its moisture. Pre-mature slicing releases agitated hot moisture that is lost as juice. Rest before slicing.
3. As the beef grills get everything ready for the tableside presentation. Mound the arugula and basil leaves in the middle of a large festive platter. Present the steak to your table on a wooden cutting board with a sharp knife. Once the steak has rested slice it very thinly and arrange the slices around the arugula. Sprinkle everything with lots of olive oil from a special bottle. You may theatrically zest the lemon over the salad then squeeze on the juice. Season with liberal sprinkles of coarse sea sat with lots and lots of freshly ground peppercorns, coarsely ground. Last but not least, using a vegetable peeler, garnish the works with shavings of Parmigiano Reggiano.
See more: Beef, Vegetables, Grill, Salad, North American, Dinner, Main, Barbeque, Quick and Easy, Easter, BBQ