Grilled Tagliata con Rucola, Parmigiano, Ciabatta e Obsidian Lava Salt Recipe | James Beard Foundati
This picnic-friendly steak sandwich was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with
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Cooking tools:
- Grill
- Instant-read thermometer
- Chef's knife
- Cutting board
- Pastry brush
- Peeler
- Pepper mill
- Colander
- Mixing bowl
- Plate
- Serving platter
Ingredients
- 1 whole flatiron steak, cleaned and trimmed
- 1 ciabatta loaf, sliced
- 1 bag arugula, rinsed
- 4 ounces parmigiano, shaved
- Olive oil to drizzle
- Lemon juice
- Rosemary, chopped
- Sea salt
- Freshly ground black pepper
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