Preparation

1. Heat half of the olive oil in a non-stick pan and sear briefly the rib-eye steak on both sides. Season both sides with pepper, salt, thyme, and rosemary. Grate the zest of half a lemon over it. Let it cook in the oven for another 5 minutes at 170°C (338°F).
2. Sauté the Groovy Greens mix for 4 to 6 minutes in a non-stick pan over medium heat.
3. Remove the meat from the oven and slice it.
4. Serve the mix on a platter and arrange the tagliata on top. Finish with arugla, Parmesan shavings, the rest of the olive oil, and some extra lemon zest.