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See: On The Road Picnic Article for additional Recipes and Picnic Tips

Grilled Tagliata con Rucola, Parmigiano e Ciabatta
(Grilled Steak with Arugula and Parmesan Ciabatta)
Serves four


• 1 whole flatiron steak, cleaned and trimmed
• 1 ciabatta loaf, sliced
• 1 bag arugula, rinsed
• 4 ounces parmigiano
• 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 and freshly ground black pepper.

Drizzle with lemon juice and olive oil. Serve.

“On the Road” picnic menu from renowned chef Michael White, The James Beard Foundation & Mercedes-Benz features the following items:

Article and recipes courtesy of Mercedes-Benz USA.


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