Grilled Steak with Arugula and Shaved Parmesan

My Tuscan Escape: A Simple Grilled Steak Recipe

The aroma of grilling steak always takes me back to my travels through Tuscany. The rolling hills, the sun-drenched vineyards, and the friendly locals – it was a trip I’ll never forget. And what better way to recreate those memories than with a delicious, authentic Tuscan steak? This recipe, Bistecca ai ferri, is more than just a meal; it's a taste of Italy in your own kitchen.

I’m not a chef, just a regular woman who loves to cook and share delicious food with the people I love. This recipe is surprisingly easy, even for a novice like myself. The key is using high-quality ingredients. The rich flavor of a good porterhouse steak, the peppery bite of arugula, and the sharp, salty tang of Parmigiano-Reggiano – these elements combine to create a symphony of flavors that’s both simple and unforgettable.

Why this recipe is special: It's all about simplicity and letting the quality of the ingredients shine. No fussy sauces or complicated techniques, just perfectly grilled steak, vibrant arugula, and the best Parmesan you can find. The preparation is minimal, and the cooking time is relatively short, meaning you can enjoy this delicious meal even on a busy weeknight.

A taste of Tuscany in your home: I remember sitting in a small trattoria in the Tuscan countryside, watching the sun set over the vineyards while enjoying the most incredible grilled steak. This recipe is my attempt to capture that experience, to bring a little bit of that Tuscan magic into my own home. It’s a recipe that’s both satisfying and elegant, perfect for a romantic dinner or a casual gathering with friends.

More than just a meal: It's about creating memories, savoring the flavors, and sharing a delicious meal with loved ones. The simplicity of this recipe allows you to focus on the company you're with and the joy of creating something beautiful together. Whether you're a seasoned cook or a kitchen newbie, this grilled steak recipe is a must-try.

Tips and tricks:

• Choose your steak wisely: A good quality porterhouse or T-bone steak is key to this recipe. Look for well-marbled meat with good color.
• Don't overcrowd the grill: Give your steaks plenty of space to cook evenly. If you're grilling multiple steaks, do them in batches.
• Let the steak rest: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
• Use fresh arugula: The peppery bite of fresh arugula is essential to this dish. Avoid using pre-washed arugula, as it can be quite wilted.
• Shave the Parmesan yourself: Using a vegetable peeler to shave the Parmesan cheese creates beautiful, thin curls that melt beautifully over the steak.

Serving suggestions:

• Serve with a simple side salad or roasted vegetables.
• Pair with a crisp, dry white wine, like Pinot Grigio or Vermentino.
• For a special occasion, consider adding a side of creamy polenta.

Conclusion: This Grilled Steak with Arugula and Shaved Parmesan is more than just a recipe; it's an experience. It’s a culinary journey to the heart of Tuscany, a reminder of the simple pleasures in life, and a delicious meal you’ll want to make again and again. Enjoy!

Step-by-step

• Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste.
• Pat steaks dry with paper towels.
• Rub garlic paste over both sides of steaks.
• Let stand at room temperature 30 minutes or refrigerate up to 8 hours.
• Prepare barbecue (medium-high heat).
• Grill steaks to desired doneness, about 9 minutes per side for medium-rare.
• Transfer steaks to cutting board.
• Let stand 5 minutes.
• Cut steaks on slight angle into 1/4-inch-thick slices.
• Arrange arugula on platter.
• Top with steak slices.
• Pour any accumulated juices over steaks; sprinkle with salt.
• Drizzle 1 tablespoon oil over steaks.
• Using vegetable peeler, shave Parmesan into strips over steaks.
• Serve with lemon wedges.