Tagliata And Mushroom-Celery Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1017
FAT
276%
CHOL
87%
SOD
13%

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Ingredients for 4 servings

Four 1/2-inch-thick shell or sirloin steaks (about 2ΒΌ pounds total)

Extra virgin olive oil (EVOO), for liberal drizzling (1/3 cup)

3 sprigs of fresh rosemary, leaves stripped from stems and finely chopped

Salt and freshly ground pepper

1 celery heart, including leaves, root end trimmed

8 portobello mushroom caps, wiped clean with a damp towel

1 cup flat leaf parsley, coarsely chopped (a few generous handfuls)

4 ounces Parmigiano Reggiano cheese, shaved with a vegetable peeler (about 1/2 cup)

Juice of 1 lemon

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