Tagliata With Radicchio And Parmesan

• 3 pounds sirloin or other cut of steak, 1 1/2 to 2 inches thick, at room temperature
• 1 cup shredded radicchio
• 1 ounce Parmesan cheese, shaved with a vegetable peeler

1. Grill, saute or broil steak to taste.
2. Allow to rest on a carving board for 10 minutes.
3. Slice thinly, diagonally against the grain, and arrange on a large warmed plate.
4. Pour pan juices over meat, and cover with shredded radicchio.
5. Top with shredded Parmesan, and serve.

sirloin, shredded radicchio, parmesan cheese

Taken from cooking.nytimes.com/recipes/11953 (may not work)