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.
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.
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