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Cruising with Cyn
Collection of useless information circuitous to the OPERATION: Poisson Rouge Adventure.

This 6 week installment of Cruising with Cyn, we will be exploring local cuisine from the regions we will be visiting. Ken and I will be preparing a traditional meal from Barcelona, Naples, Rome, Florence, Nice and Toulon. We will be posting the receipe and our review.

Tagliata with Arugula
Ingredients
1 minced garlic clove 1 1/2 teaspoons each of chopped rosemary and sage Coarse sea salt and freshly ground pepper 1 boneless rib eye steak, cut 2 inches thick (2 1/4 pounds) Extra-virgin olive oil 1 bunch of arugula 1 tablespoon lemon juice
Instructions
• Preheat the oven to 350°. Preheat a cast-iron skillet.
• In a bowl, mix the garlic, rosemary, sage, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. Rub the mixture all over the steak.
• Add 1 tablespoon of oil to the skillet. Add the steak and cook over moderate heat until browned all over.
• Stand the steak on its side and roast it in the oven for 20 minutes, or until an instant-read thermometer inserted in the center registers 135°.
• Transfer the steak to a cutting board and let rest for 10 minutes, then slice.
• Spread the arugula on a platter and top with the steak.
• Drizzle with oil and lemon juice and top with the cheese shavings.