Easy Italian Recipes

 MAKES 2 SERVINGS

- T-bone or poterhouse steak, cut from the rib with the bone, 1 1/2 lb (t50g)
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
- Lemon wedges, for garnish
- 1 1/2 cup (1 1/2 oz/45 g) baby arugula, for garnish

Take the meat out of the refrigerator about 2 hours before cooking it. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.

Rub the meat on both sides with the olive oil. (Do not add any salt at this point.)
Using tongs, lay the steak directly over the hottest part of the fire or the heat elements about 5 inches (13 cm) above the fire. Cook unti) browned and juicy on the first side, 5-7 minutes. Turn the steak and sprinkle with salt. Cook on the second side unti) browned and juicy, 5-7 minutes longer. Then turn the meat over once again and sprinkle with salt

Transfer the steak to a cutting board and season generously with pepper. Garnish with the lemon wedges and arugula and serve at once.

Buon appetito !