Today's Special: Tagliata with Arugula

by partysugar 6

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

Tagliata with Arugula
From Food and Wine magazine

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

1. Preheat the oven to 350°. Preheat a cast-iron skillet.
2. 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.
3. Add 1 tablespoon of oil to the skillet. Add the steak and cook over moderate heat until browned all over.
4. 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°.
5. Transfer the steak to a cutting board and let rest for 10 minutes, then slice.
6. Spread the arugula on a platter and top with the steak. Drizzle with oil and lemon juice and top with the cheese shavings.

Serves 4.