INGREDIENTS
(serves 4)
1 lb Kobe skirt steak or best available quality
1/4 lb Arugula, cleaned and washed
1/4 package Crimini mushrooms (2 to 3 pieces)
1/2 cup Academia Barilla Monti Iblei extra virgin olive oil
Juice from 1 Meyer Lemon
Academia Barilla Natural Sea Salt with Italian Black olives, to taste
Freshly ground pepper, to taste
INSTRUCTIONS
Preheat grill to medium high. Make sure the meat is cleaned of any sinew or extra fat.
Combine the juice from the lemon and the olive oil together and season to taste with the salt and fresh pepper; set aside.
Use a sharp knife or mandoline and thinly slice the mushrooms. Mix the mushrooms and arugula together for the salad, make sure the arugula is dry before using, do not dress the salad until you are ready to serve the dish.
Clean the preheated grill and grill the meat to the desired temperature. Remove from the grill and let rest for 3 minuets before you slice the meat.
Season the meat with a pinch of sea salt and a turn or two of pepper. Cut the meat into 4 inch lengths and then slice into thin strips (about 1/4 inch) across the grain, divide onto 4 plates.
Dress the salad lightly (you are not going to use all the dressing on the salad); season with salt and pepper to taste.
Divide between the four plates, drizzle with a little bit of the dressing and serve right away.
Pair with:
Silver Oak Napa Valley Cabernet
Product availability and price subject to change without notice.
