Tuscan Steak Salad - Chef Michael Smith
In many Italian restaurants the menu term “Tuscan Beef” refers to a particular style of serving beef that is always dramatically finished at the table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmichaelsmith.com.
Ingredients
- 1- 2 pounds 4-inch thick striploin
- 8 cloves garlic
- 1 tablespoon dried oregano
- a few splashes premium extra virgin olive oil
- a sprinkle or two sea salt and freshly ground pepper
- 4 handfuls baby arugula leaves
- a handful or two fresh basil leaves
- 1 lemon, zest and juice
- a large chunk authentic Parmigiano Reggiano
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