Tagliatta and Everything Salad – Rachael Ray

Ingredients

• 2 pounds 1/2-inch thick shell steaks (3 large but very thin-cut steaks)
• 4 large cloves garlic, cracked from skins
• 5-6 sprigs fresh rosemary, stripped
• 1/4 cup flat leaf parsley (a generous handful)
• 1 lemon, zested
• 1 rounded tablespoon steak seasoning or salt and pepper such McCormick brand Montreal Steak Seasoning
• Extra virgin olive oil (EVOO), for drizzling
• 2 large golden beets
• 1 bulb fresh fennel
• 1 heart romaine, chopped
• 1 bundle arugula, chopped
• 4 cups spinach, 1/2 a sack, chopped
• Olive Oil cooking spray, for grill or grill pan
• 1/2 pound ricotta salata, crumbled
• 2 scallions, finely chopped
• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• 1 teaspoon ground cumin (1/3 palmful)
• 3 tablespoon red wine vinegar (eyeball it)
• 1/3 cup extra virgin olive oil (EVOO) (eyeball it)