Even five years after they opened, dinner at Osteria Mozza is one of the hardest reservations to make in Los Angeles. The super chef partnership of Mario Batali and Nancy Silverton was a brilliant creative match, and worth a trip just for the fresh mozzarella bar. This recipe from the restaurant was in the L.A. Times awhile back, and I have made it repeatedly. It is easy, healthy and so flavorful. When I find myself several times a year on the South Beach diet (like NOW!) this is a perfect fit and feels nothing like deprivation.
1/3 cup balsamic vinegar
3/4 cup plus 3 Tbs. olive oil, divided
3 Tbs. chopped rosemary
4 (7-8 ounce) hanger steaks or 1 (2 1/4 lb.) flank steak
1/4 cup lemon juice
1 tsp. Champagne vinegar
1 Tbs. minced shallots
Kosher salt
Freshly ground pepper
1/2 lb. arugula
Small wedge of Parmigiano-Reggiano
Aged balsamic vinegar for drizzling
Best quality olive oil for drizzling
Stir together the one-third cup balsamic vinegar, 3 Tbs. of olive oil and the rosemary. Place the steaks in a sealable plastic bag and pour in the liquid mixture. Squeeze out the air, seal tightly and move the steaks around to make sure they are well coated with the marinade. Refrigerate at least an hour or up to overnight.
Heat a grill over medium high heat. Meanwhile make a viniagrette by whisking together the lemon juice, Champagne vinegar and shallots, then whisking in the three-fourths cup of olive oil. Season with 1 1/4 tsp. salt and pepper to taste. Taste and add more salt if necessary, then set aside.
Season the steaks generously with salt and pepper. Cook until well seared on both sides and medium rare, about 4 to 5 minutes per side.. Transfer steak to a plate and let rest for 3 to 4 minutes. Using a sharp knife, carve the steak diagonally into 1-inch strips accros the grain.
Rinse and dry the arugula and place it in a large bowl. Whisk the viniagrette briefly, then pour it over the arugula and toss gently to coat lightly. Divide the sliced steaks among 6 to 8 dinner plates and place a mound of salad beside each. Using a vegetable peeler, shave a few shards of Parmigiano-Reggiano over the arugula. Drizzle the steak lightly with aged balsamic vinegar and olive oil and serve.
Serves 6 to 8. Note – The longer you marinate, the better the flavor. On a trip to Italy, I observed businessmen in Armani enjoying something similar for lunch . Quite glamorous when prepared at the table…..
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A childhood friend of Peter’s is visiting from out of state. His daughter is having surgery, and he seems really worried. When he stays with us before he sees her, I will try the roast chicken first and then this one. Or maybe I should try this one first and send the left-over roast chicken along with him!