Tagliata di Manzo con Rucola

My signature dish, prepared 2 to 3 times a month, is Steak Salad. 

For the kids, it's Steak, Salad, and Couscous. This consists of a lemony Caesar Salad, with home made dressing and croutons, and Pecorino Romano; couscous cooked in broth, garlic, and Parmesan Reggiano; and Steak, crusted with Sea Salt and fresh ground Black Pepper, grilled rare.  

Anytime I make the mistake of asking any of my kids what they want for dinner, this is invariably the answer.  It is also every special occasion dish, whether it is a Birthday or some achievement. This is the selected choice, without fail.  

Not that there's anything wrong with that. 

For such occasions, I'll typically take the liberty of varying the adults' plates with Tagliata di Manzo ( sliced Steak) with Arugula.  The combination of Grilled Steak and fresh Arugula, finished with Pecorino shavings and lemon is magnificent. 

It is also a great meal when the kids are away, as I eat later, it's quick to make, and it's great with wine. 

Here is my version:

Steaks, at least 1 1/2 inches thick (either T-bone, New York Strip, Tenderloin, or Sirloin), rubbed with a bit of Olive Oil and sprinkled with Course Sea Salt and fresh ground Black Pepper

Fresh bunch of Arugula, stems removed or Baby Arugula leaves

Olive Oil

Lemons (Meyer if you can get them)

Pecorino Romano

Sea Salt for finishing

Rest steaks with oil, salt and pepper while grill heats up to 450 to 500 degrees F. Grill to Rare or liking and rest 5- 10 minutes.  Slice 1/4 to 1/2 inch thick against the grain and lay over bed of Arugula that has been drizzled with olive oil.  Finish with sea salt and shavings of Romano and serve with lemon wedges.

Simple, brilliant, and delicious.