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What

Recipe for Steak Tagliata with Arugula from chef Tony Mantuano and Cathy Mantuano’s cookbook Wine Bar Food.

Who

Chef Tony Mantuano is the chef/partner at Spiaggia, Cafe Spiaggia and Terzo Piano in Chicago and Mangia in Kenosha, Wisconsin.

Why

Chef Mantuano heads the kitchen at the only four-star Italian restaurant in Chicago.

Steak Tagliata with Arugula

Recipe courtesy of Tony Mantuano and Cathy Mantuano’s cookbook Wine Bar Food.

Tagliata means sliced in Italian and denotes the most popular way of serving steak in Tuscany. Charred first, then sliced and put on a serving plate, the meat is drizzled with the finest olive oil making a sauce with the warm meat juices.

Arugula’s peppery, nutty flavor cuts through the meat’s richness and rosemary and lemon help round out the dish. Be sure not to squeeze the lemon directly onto the meat, or it will discolor.

Yield

Serves 4 as an appetizer or 2 as a main course

Ingredients

- One 12-ounce strip steak, trimmed of any fat or sinew

- Sea salt and freshly cracked black pepper

- Small handful of arugula

- Extra virgin olive oil

- 1 teaspoon chopped, fresh rosemary

- ¼ lemon

Directions

1) Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.

2) Generously season the beef with salt and pepper.

3) Arrange on the grill and sear, turning once, until an instant read thermometer inserted into the thickest part registers 120 degrees F, or medium rare, 3 to 4 minutes on each side.

4 )Remove from the grill.

5) Transfer to a cutting board and let the meat rest for 5 minutes.

6) Slice the steaks against the grain, on an angle into 10 to 12 slices.

7) Arrange the slices down the middle of a warm serving platter and place the arugula on each side.

8) Sprinkle the meat with olive oil and rosemary.

9) Squeeze the lemon over the arugula and drizzle with some olive oil.

10) Serve immediately.