Sliced Steak with Arugula and Pecorino

Name: Sliced Steak with Arugula and Pecorino (Tagliata alla Rucola e Pecorino)
Total time: 20 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: Salt; Coarse sea salt; Freshly ground black pepper; ½ cup freshly grated medium-aged pecorino cheese; Balsamic vinegar for drizzling; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 4 ounces arugula

Tagliata alla Rucola e Pecorino

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

4 ounces arugula
2 tablespoons extra virgin olive oil, plus extra for drizzling
Salt

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat a charcoal or gas grill.
Cut off the arugula stems and wash the leaves. Put the olive oil in a medium skillet and place over medium-high heat. When the oil is hot, put in the arugula leaves and sprinkle with salt. Cook, stirring occasionally, until the arugula is wilted and any liquid is evaporated, 3 to 4 minutes. Remove from the heat.
Genero