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1.
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Place the steak in a non-reactive container and pour Mikeys Original Steak Marinade to cover the meat.
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Be sure to get both sides of the steak covered.
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Marinade the steak at room temperature for 45 minutes or if you are uneasy about meat left at room temperature, marinate 1 hour in the refrigerator
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2.
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In a large mixing bowl combine the Arugula, Romaine lettuce, red onion slices, fennel slices, tomatoes halves, and lemon zest.
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Lightly toss to mix.
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Place mixture in the refrigerator.
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3.
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Once the steak is marinated, place the steak on a hot grill and bring the meat to your desired temperature in Florence they generally serve this dish medium rare at most.
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Cooking time is generally 10-12 minutes try to turn the steak no more than four times for grill lines in the meat.
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Once cooked, allow the meat to rest for 5 minutes before slicing.
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4.
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Remove the salad mixture from the refrigerator and season to taste with kosher or sea salt and fresh ground pepper.
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Dress the salad with the extra virgin olive oil and top with a drizzle of balsamic vinegar.
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Toss well and spoon onto a large serving platter.
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5.
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Slice the steak on an angled-bias cut approximately 1/2 inch thick.
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Arrange slices on top of the salad mixture leaving space between each slice
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6.
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Using one of the following: a vegetable peeler, a sturdy cheese slicer, a large sharp knife, or truffle slicer, slice a dozen or so, long thin slices of Reggiano Parmesan cheese from the wedge and gently place them atop the hot slices of steak allowing the cheese to gently warm.
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7.
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Drizzle the cheese slices with the white truffle oil (a little truffle oil goes a long way so use a light hand)
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8.
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Squeeze the lemon juice over the top of the entire dish and serve.
