Make Beef Tagliata - Italian Steak

The recipe is below!
Prepare to indulge in a culinary masterpiece with Beef Tagliata, an Italian steak dish that combines the robust flavors of perfectly cooked beef with the freshness of vibrant greens and zesty accents. Begin by marinating the steak in a tantalizing blend of balsamic vinegar, extra virgin olive oil, and fragrant rosemary, allowing the flavors to infuse and tenderize the meat. As the steak grills to perfection, the aroma of sizzling meat fills the air, setting the stage for a memorable dining experience.
Once cooked to your desired level of doneness, the steak is sliced and elegantly arranged on a bed of peppery arugula. The contrast of the tender beef against the crisp greens creates a delightful balance of textures. The dish comes alive with bursts of flavor from the juicy grape tomatoes, a squeeze of fresh lemon juice, and shavings of Parmigiano Reggiano, adding a touch of creaminess and umami richness. A drizzle of extra virgin olive oil and a splash of balsamic glaze or vinegar provide the final touch, infusing the dish with a tangy sweetness that complements the savory beef.
With each bite, you'll experience a symphony of flavors-a marriage of succulent steak, vibrant greens, and tangy accents. The Beef Tagliata is a celebration of the rich culinary heritage of Italy, where simple yet high-quality ingredients shine. Prepare to delight your senses and transport yourself to an Italian trattoria, where the aromas and flavors whisk you away to a world of gastronomic bliss.
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Beef Tagliata (Italian Steak) - Recipe
¼ cup balsamic vinegar-
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary or 1 tablespoon dried rosemary
1 - 2 pounds flank steak
1 teaspoon coarse black pepper
½ teaspoon Kosher salt
4 cups arugula
1 pint small/grape sized tomatoes
1 lemon
Parmigiano Reggiano
1 tablespoon extra virgin olive oil
1 tablespoon balsamic glaze or balsamic vinegar
Directions
Mix balsamic vinegar, olive oil, and rosemary in a small bowl.
Fully coat beef on both sides and refrigerate for 30 minutes.
Take out of the refrigerator and let it sit at room temperature for another 30 minutes.
While marinating, combine greens, tomatoes, lemon juice, and olive oil. Set aside.
Season the steak with salt and pepper.
Grease the grates or grill pan with vegetable oil.
Preheat the grill pan or outdoor grill on high heat.
Reduce the heat to medium-high and add the steak.
Cook for 6 minutes on one side until well caramelized with grill marks.
Flip the steak and cook for another 5 minutes or until the internal temperature reaches 130-135F.
Transfer the steak to a cutting board and thinly slice it against the grain.
Arrange the greens on a platter and place the sliced meat on top.
Drizzle the steak with high-quality olive oil and balsamic glaze or balsamic vinegar.