My dad recently found out that he has high cholesterol. He likes to ignore this fact and pretend that he doesn't run a greater risk for heart problems, but me and my mom care about him too much to let it go un-noticed. According to the doctor, my father should cut back on white starches: potatoes, white rice, white pastas, white bread, etc. and eat more vegetables, wheat, and whole grains. This is difficult for dad because he has always been a meat and potato sort of guy, so I've been searching for recipes that are hearty and tasty without all of the starch. I found this recipe for a steak that is served over a crisp green salad and garnished with Parmesan cheese that is sure to please both dad (the steak) and the doctor (the salad). I looked up the name of this dish, tagliata, and in Italian it means cut, cutting, trim, or clip...which is exactly what I want to do with my dad's high cholesterol! To make this for your loved ones, read more
1 minced garlic clove
1 1/2 teaspoons each of chopped rosemary and sage
coarse sea salt and freshly ground pepper
1 boneless rib eye steak, cut 2 inches thick (2 1/4 pounds)
Extra-virgin olive oil
1 bunch of arugula
1 tablespoon lemon juice
1 cup shaved Parmigiano-Reggiano
- Preheat the oven to 350°. Preheat a cast-iron skillet.
- In a bowl, mix the garlic, rosemary, sage, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. Rub the mixture all over the steak.
- Add 1 tablespoon of oil to the skillet. Add the steak and cook over moderate heat until browned all over.
- Stand the steak on its side and roast it in the oven for 20 minutes, or until an instant-read thermometer inserted in the center registers 135°.
- Transfer the steak to a cutting board and let rest for 10 minutes, then slice.
- Spread the arugula on a platter and top with the steak. Drizzle with oil and lemon juice and top with the cheese shavings.