Tagliata of Flank Steak with Arugula and Shaved Parmesan
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| Photo by ALB |
Serves 4 to 6 (We got 3 servings)
PREP TIME: 15 mins
GRILLING TIME: 6 to 8 mins
Ingredients
1 flank steak, 1½ to 2 pounds and about ¾ inch thick (used 1 1/2 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 cup / 80 milliliters balsamic vinegar
1/2 teaspoon granulated sugar
6 cups / 170 grams loosely packed baby arugula
Added some leaf lettuce, grape tomatoes, and red onion because we had them)
1 cup / 20 grams loosely packed shaved Parmigiano-Reggiano® cheese
Instructions
01 Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
02 Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
03 In a small saucepan over medium-high heat on the stove, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool.
04 Grill the steak over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes.
05 Cut the steak lengthwise in half and then cut each half across the grain into thin slices; divide evenly onto serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving of the arugula with oil (didn't use) and the balsamic reduction, season with salt and pepper, and top with the cheese. Serve right away.
12 Smart Points (my additions/subtractions at 3 servings)
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