Grilled Steak with Arugula and Shaved Parmesan

Grilled Steak with Arugula and Shaved Parmesan
Grilled Steak with Arugula and Shaved Parmesan
(Bistecca ai Ferri con Rucola e Parmigiano) Bistecca ai ferri (beefsteak grilled over the fire) is sometimes called bistecca alla fiorentina; it is the signature dish of Florence, but the people of Cortona, in eastern Tuscany, also claim it as theirs. No matter where it's from, grilled steak is perhaps the most classic and luxurious Tuscan beef dish. Any succulent, thick-cut steak will do, although Tuscan chefs prefer porterhouse or T-bone, especially from their local Chianina cows. The meat is coated in oil and garlic, then grilled and served on a bed of arugula with lemon wedges and shaved Parmesan. Use only genuine Parmigiano-Reggiano cheese; a vegetable peeler makes it easy to shave thin, curling strips.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Italian Low Carb Parmesan Steak Arugula Grill/Barbecue Bon Appétit
  • lemon wedges
  • 1 teaspoon freshly ground black pepper
  • 3 large garlic cloves
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil
  • 2 1 1/2-pound porterhouse steaks (each about 1 1/2 inches thick)
  • 6 cups loosely packed arugula (about 4 ounces)
  • 1 2-ounce piece parmesan cheese
  • Carbohydrate 3 g(1%)
  • Cholesterol 138 mg(46%)
  • Fat 24 g(37%)
  • Fiber 1 g(3%)
  • Protein 55 g(111%)
  • Saturated Fat 9 g(44%)
  • Sodium 316 mg(13%)
  • Calories 463

Preparation 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.

Preparation 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.

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