SLICED HERB AND GARLIC TAGLIATA

Steps:

• Preheat grill pan to high heat. Chop garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, sage, half of the parsley, and all but 1T of the thyme on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic and continue until all the herbs, zest, and garlic are finely choped and combined. Add about a tsp of coarse salt and pepper to the pile and mix. Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing. Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across and as thin as possible. Shred the cheese. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side up. Generously drizzle the salad with some EVOO to coat the salad and toss lightly. Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with worcestershire or lemon juice. Place a sliced steak on each inner place and top with mounds of salad.