Tagliata di Manzo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. MAKE THE STEAK: Pat the steak dry with paper towels, then season heavily on both sides with salt and pepper. Let rest at room temperature for 30 minutes.

Step 2

2. Set a cast-iron skillet over high heat. When the skillet is just smoking, add the oil and turn the skillet to coat the bottom of the pan. Immediately add the steak. Cook until a nicely browned crust forms on the bottom, about 5 minutes. Flip the steak and immediately add the butter, garlic, and rosemary. Set a timer for 5 minutes. Periodically tilt the skillet toward you to pool the melted butter and use a spoon to baste the top of the steak. When the timer goes off, transfer the steak to a cutting board. Let rest for 15 minutes.

Step 3

3. As soon as the steak is out of the skillet, place 2 of the bread slices in the buttery skillet. Cook until golden brown and crispy, about 2 minutes per side. Repeat with the remaining bread. Cut the slices in half to create 8 pieces.

Step 4

4. MAKE THE SALAD: In a large bowl, combine the arugula, Parmesan, olive oil, and a big pinch each of salt and pepper. Toss to coat, then divide among plates. Nestle two pieces of bread into each salad.

Step 5

5. Thinly slice the steak against the grain. Arrange the steak on top of the salads. Place a lemon wedge on each plate and finish with the balsamic drizzle. Serve.