Entrée: Italy – Tagliata Di Manzo (Italian Sliced Ribeye)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 10 min

Total 28 min

Ingredients

1–2 ribeye steaks, about 8–12 oz each (225–340 g each)
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) extra-virgin olive oil
3 cups (90 g) arugula
Shavings of Parmigiano-Reggiano to taste
1 lemon, cut in half
Cherry tomatoes, halved (optional)

Instructions

1. Season steaks generously. Sear in a hot skillet with a thin film of olive oil, 3–4 minutes per side. Rest 5–10 minutes.
2. Toss arugula lightly with a drizzle of olive oil and a squeeze of lemon; arrange on a platter with tomatoes if using. Slice steak across the grain and lay over greens. Finish with more olive oil, lemon, black pepper, and Parmesan shavings.