Beef Maltagliata with Arugula, Radicchio, and Ricotta

Ingredients

• Arugula

  Raw

  2 cup or 40g

• Radicchio

  Raw

  3 cup, shredded or 120g

• Radishes

  Raw

  4 medium (3/4" to 1" dia) or 18g

• Parsley

  Raw

  ⅓ cup or 20g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Vinegar

  Cider

  ½ cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• T-bone steak

  Beef, short loin, separable lean and fat, trimmed to 1/8" fat, select, raw

  21 oz or 595g

• Wheat flour

  White, all-purpose, enriched, bleached

  ½ cup or 63g

• Onions

  Raw

  ½ small or 35g

• Ricotta cheese

  Whole milk

  ¾ cup or 185g

Directions

1. Arrange the arugula on your serving platter, follow with the radicchio, radish, and half the parsley and basil. Drizzle over a little oil and some of the apple cider vinegar, and season with salt and pepper.
2. Heat a large, non-stick frying pan over medium heat. Add a very generous splash of oil and heat. Toss the beef in the flour, shake off any excess and fry for around 3 minutes until golden brown. Season with salt and pepper, add the onion and remaining vinegar and stir to deglaze the pan.
3. Arrange the beef on the leaves and pour over all of the pan juices. Crumble over the ricotta, top with the remaining basil and parsley and serve immediately.

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