Equipment
* optional
Ingredients
Steak and Crust
- 600 g flank steak, patted dry
- 10 g black peppercorns, whole
- 8 g kosher salt
- 5 g fresh rosemary, finely chopped
- 30 ml extra virgin olive oil
Arugula Salad
- 150 g arugula, washed and dried
- 50 g parmesan cheese, shaved
- 15 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 390 kcal
- Protein
- 38 g
- Carbohydrates
- 4 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1214 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 112 mg
- Potassium
- 706 mg
- Calcium
- 265 mg
- Iron
- 3.5 mg
- Magnesium
- 63 mg
- Phosphorus
- 417 mg
- Zinc
- 6.8 mg
- Vitamin A
- 73 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.25 mg
- Niacin
- 11.2 mg
- Folate
- 59 mcg
- Water
- 146 g
Sources: USDA FoodData Central
Method
Using a mortar and pestle, violently crush the black peppercorns until they are coarsely ground, then mix them thoroughly with the finely chopped fresh rosemary and kosher salt.
Rub the dry flank steak evenly with the first portion of extra virgin olive oil. Press the crushed pepper and rosemary mixture firmly into both sides of the meat so the crust adheres well.
Place a cast iron skillet over medium-high heat. Allow the dry pan to heat up until it just begins to lightly smoke, indicating it is hot enough to establish a proper crust.
Place the seasoned flank steak into the hot skillet. Sear undisturbed for 4 to 5 minutes per side until a deeply browned, aromatic crust forms. For medium-rare, pull the steak when an instant-read meat thermometer inserted into the thickest part registers 54°C (130°F).
Transfer the cooked steak to a cutting board using tongs. Let the meat rest undisturbed for 10 minutes to allow the muscle fibers to relax and retain their juices.
While the steak rests, combine the fresh arugula, lemon juice, remaining extra virgin olive oil, and flaky sea salt in a large mixing bowl. Toss the ingredients gently to coat the greens in the simple dressing.
Using a very sharp chef's knife, slice the rested flank steak as thinly as possible against the grain. This shortens the tough muscle fibers and guarantees maximum tenderness.
Divide the dressed arugula evenly among four serving plates. Arrange the warm, sliced steak directly over the greens and scatter the shaved Parmesan cheese over the top. Serve immediately.
Chef's Notes
- Flank steak has pronounced, distinct muscle fibers. Always identify the direction of the grain before you even begin seasoning, so you know exactly how to orient your knife later.
- For the absolute best crust, ensure the steak's surface is completely dry before applying the oil and the rub. Surface moisture creates steam, which is the natural enemy of a proper sear.
- Resting the steak is non-negotiable. Cutting into the meat immediately straight out of the hot pan will cause the flavorful internal juices to bleed out onto the board, leaving your dinner dry.
- Crushing whole black peppercorns fresh provides a crucial textural crunch and a complex, floral heat that pre-ground pepper powder simply cannot replicate.
Storage
Refrigerator: 3 days — Store the cooked steak and the dressed arugula in separate airtight containers to prevent the greens from wilting.
Troubleshooting
Steak is extremely chewy and tough
Cause: The steak was sliced parallel to the grain instead of across it, leaving long muscle fibers intact.
Fix: Take the cut slices and chop them into much smaller pieces, or slice them in half again at a perpendicular angle to shorten the fibers.
Prevention: Examine the raw steak before seasoning to note the direction the muscle fibers run. Always angle your knife perpendicular to those lines when slicing.
Crust is soggy or non-existent
Cause: The meat was too wet before searing, or the pan was not given enough time to preheat.
Fix: Cannot be fixed once cooked, but the meat will still be safe to eat.
Prevention: Always pat meat thoroughly dry with paper towels before applying oil and seasonings. Wait for the visual cue of light smoke from the skillet.
Cultural Context
This preparation is heavily inspired by the classic Italian dish Tagliata di Manzo, which translates literally to sliced beef. Traditionally originating in Tuscany, Tagliata showcases high-quality cuts of beef served rare to medium-rare, minimally seasoned, and presented over a bed of fresh, peppery greens like arugula. The stark contrast between the rich, hot meat and the crisp, acidic salad creates a perfectly balanced sensory experience that remains a staple of modern Italian dining.
