Directions
Ask the butcher to slice the steak paper-thin, or put the piece of steak in the freezer for 2 hours to make it firm enough to slice very thin by hand. Divide the slices among four dinner plates. Top with the arugula or endive. Shave thin strips of Parmigiano-Reggiano over everything. Drizzle with olive oil and sprinkle with a few grinds of pepper just before serving. Serves 4.
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INGREDIENTS
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4 ounces boneless tender beefsteak, such as filet mignon or New York strip
1 bunch arugula or curly endive
2- to 3-ounce piece of Parmigiano-Reggiano
Olive oil, to taste
Freshly ground pepper |
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