New York Strip, Hanger, or Skirt Steak, at room temperature
Handful of arugula
Extra virgin olive oil, for finishing
Shaved parmesan, for finishing
Salt
Pepper
Olive Oil
Instructions
Heat a grill and season the steak on both sides with salt and freshly ground pepper. Cook your steak to the desired doneness (we prefer medium rare).
Remove the steak from the heat and let rest 5-10 minutes.
Slice the cooked steak across the grain at an angle into ½ inch wide strips. Arrange the slices on a plate, keeping the pieces arranged in the same shape as it was before it was sliced.
Top with fresh arugula, then drizzle with extra virgin olive oil to finish.
Using (our favorite peeler), add long shavings of parmesan to the top of the greens.
Serve with a good bottle of red wine and enjoy.
Recipe by The Taste Edit at https://thetasteedit.com/deros-milano-parmesan-and-arugula-steak/