Tagliata with Celery and Mushroom Salad – Rachael Ray

Ingredients

• 4-5 ribs celery with lots of leafy tops, cut crosswise into 3-inch pieces, then thinly sliced lengthwise
• 1 bunch scallions, halved crosswise and sliced lengthwise
• 5-6 tablespoons extra virgin olive oil (EVOO)
• 3 large cloves garlic, very thinly sliced
• 2 sirloin steaks, 1 1/2 inches thick, at room temperature
• Kosher salt and black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 1 1/2 lemons
• Fine sea salt flakes
• A generous handful of flat leaf parsley, chopped
• 4 portobello mushrooms, gills scraped off, mushrooms very thinly sliced
• Shaved Parmigiano Reggiano cheese or Pecorino cheese