BISTECCA FLORENTINA SERVED WITH ARUGULA SALAD | BCLIQUOR

Ingredients

• 8 cups (2 L) baby arugula, rinsed, drained and spun dry
• 1 tbsp (15 ml) balsamic vinegar
• 3 tbsp (45 ml) extra-virgin olive oil
• coarse sea salt
• freshly ground coarse black pepper
• 4 sprigs fresh rosemary, coarsely chopped
• 3 tbsp (45 ml) olive oil
• coarse sea salt, to taste
• freshly ground coarse black pepper, to taste
• 2½ lb (1.25 kg) porterhouse steak, about 2-in (5 cm) thick
• large Parmesan curls, for garnish
• lemon wedges, for garnish