Season the steaks with two teaspoons sea salt and one teaspoon cracked black pepper, and grill to desired doneness – with internal temperatures ranging from medium rare (145°F/63°C) to well done (170°F/77°C). Let them rest for 10 minutes to ensure the juices don’t run. Slice the steak into strips, making sure to cut against the grain.
Arrange the meat on a platter and lightly drizzle with three tablespoons extra virgin olive oil and three tablespoons balsamic vinegar. In a bowl, combine the arugula, pine nuts and remaining olive oil and vinegar. Season with remaining ½ teaspoon salt. Toss to coat the greens lightly. Arrange salad on top of the beef slices and finish with a generous amount of freshly grated Parmesan
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