Grilled Tagliata con Rucola, Parmigiano, Ciabatta e Obsidian Lava Salt

Michael White

Marea - NYC

This picnic-friendly steak sandwich was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.


  • 1 whole flatiron steak, cleaned and trimmed
  • 1 ciabatta loaf, sliced
  • 1 bag arugula, rinsed
  • 4 ounces parmigiano, shaved
  • Olive oil to drizzle
  • Lemon juice
  • Rosemary, chopped
  • Sea salt
  • Freshly ground black pepper


Season meat with salt, pepper and olive oil. Grill until desired temperature. Allow to rest.
Combine fresh, chopped rosemary with sea salt.

While meat is resting, brush sliced ciabatta bread with rosemary salt and olive oil. Grill each slice until slightly toasted.

Thinly slice meat and assemble steak atop grilled ciabatta. Top with arugula, parmigiano, and freshly ground black pepper. Drizzle with lemon juice and olive oil. Serve.


4 servings