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  • Tuscan Skirt Steak with Arugula and Parmigiano

    Tuscan Skirt Steak with Arugula and Parmigiano

    This is a classic Tuscan way to slice and serve steak. They call it tagliata, which means “cut,” and it is very different from the more noble bistecca steak. You grill tagliata rare, slice it thin, and then shower it with sharp spicy arugula, shavings of Parmigiano, and a drizzle of olive oil. It’s so, so simple—yet so delicious. The combination of hot, salty charred meat and refreshing salad is one of my favorite meals for a summer’s day.

    Servings & Time

    • Servings 4
    • Prep 15 minutes
    • Cook 5 minutes


    • 2 pounds trimmed skirt steak, preferably grass-fed cut into 4 pieces
    • Sea salt
    • Cracked black pepper
    • 1 bunch arugula, rinsed and patted dry
    • About 4 ounces Parmigiano Reggiano, shaved on a mandolin
    • ¼ cup estate bottled extra virgin olive oil
    • 1 lemon, cut into wedges


    The best way to cook skirt steak is to charcoal-grill it very quickly, until just rare. It is a fairly fibrous cut, so if it’s overcooked it will become tough. Prepare a hot charcoal fire. Add the steaks and grill, turning once, for 2 to 3 minutes on each side, until charred but still red inside. Don’t season the steak beforehand, but begin seasoning as soon as you have seared each side: Sprinkle with sea salt and cracked black pepper; season liberally as much will fall off. Set the steaks aside to rest for 5 minutes. (Do not cover with tinfoil please; it steams the steak instead of grilling and overcooks it and makes it soggy.)

    Slice the steaks into large 1 1/2-inch-wide strips, cutting across the grain on a diagonal. Arrange on individual plates and place arugula and shaved Parmesan over the top of each serving. Sprinkle with a little salt to season the arugula and drizzle with olive oil. Garnish with lemon wedges and serve immediately

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