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1
Combine the balsamic vinegar, rosemary, and garlic in the bowl of a food processor fitted with a metal blade or the jar of a blender and pulse until the rosemary is finely chopped.
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2
Add the olive oil and pulse until all the ingredients are combined.
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3
If you are using hanger steaks, lay one on a cutting board and use a large sharp knife to cut out the silver skin running down the center of each steak; in the process you will cut each hanger steak into two long, narrow pieces, each similar in shape to a tenderloin.
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4
Place the steaks in a large bowl or nonreactive baking dish.
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5
Pour the marinade over and turn to coat them on all sides.
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6
Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight.
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7
Remove the steaks from the refrigerator and bring to room temperature before grilling.
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8
Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.
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9
Remove the steaks from the marinade, discard the marinade, and generously season the steaks with salt and pepper on both sides, using about 1 teaspoon of salt per pound of meat.
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10
Put the steaks on the grill or in the grill pan and cook until the meat is seared and deep brown on all sides, 5 to 6 minutes per side for medium rare.
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11
Remove the steaks to a platter or cutting board and let them rest for about 5 minutes before slicing.
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12
Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch-thick slices.
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13
While the steaks are resting, use a large knife or a mandoline to cut the wedge of Parmigiano-Reggiano into very thin slices.
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14
Put the arugula in a large, wide bowl, sprinkle with salt and toss gently to distribute evenly.
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15
Drizzle the vinaigrette and toss gently to coat the leaves.
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16
Taste for seasoning and add more salt or vinaigrette, if desired.
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17
Slide a long knife under one quarter of the steak slices and transfer them onto one of four dinner plates, gently fanning the slices out in a slightly curved line.
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18
Repeat, fanning the remaining steak slices on the other plates in the same way and drizzle the steaks with any juices that have collected on the cutting board.
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19
Lay a few slices of Parmigiano-Reggiano next to each serving of steak, in the space left by the curved line of the meat.
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20
Building the salad in two layers from here and, saving the largest slices for the top, pile a handful of arugula on each bed of cheese.
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21
Place another layer of Parmigiano-Reggiano slices on the arugula and top it with another handful of arugula.
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22
Lay the largest slices of Parmigiano-Reggiano on the finished salads.
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23
Sprinkle each serving of steak with a pinch of sea salt, drizzle each with 1 teaspoon of the balsamico condimento and the finishing- quality olive oil, and serve.
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24
Morellino di Scansano (Tuscany)
