Grilled Steak with Arugula and Parmigiano [Recipe]

This dish requires little introduction except that it is super delicious and as long as he would buy the right few ingredients, EVEN A SHLAMAZEL could make it.

Based on one of my favorite typical trattoria recipes in Rome, you will find that red meat, the spicy bite of raw arugula and parmigiano reggiano were made to be eaten together. I prefer a flank steak to the wimpier cuts that are used traditionally in this recipe and I think you will too.  Leftovers are highly recommended for a sandwich.

I learned through the excellent instruction of a food blogger friend/mentor Jaden Hair of SteamyKitchen.com that there is a quick and easy way to make sure your steak will ALWAYS come out tender, which is a good thing for me considering I don’t know how to grill. Salt it. Salting your meat means letting it sit in salt for an hour before cooking it. (Yes, you do wash off the salt afterwards.) Easy instructions for this dish are to follow, but to read more on this genius technique, go to: Ingredients:

• flank steak (about ½ lb per person)
• salt
• freshly ground pepper
• “>baby arugula (about one handful per person)