4 Servings 5 min Cook
2 Cup Arugula
3 Cup, shredded Radicchio
4 Medium (3/4" to 1" dia) Radishes
1/3 Cup Parsley
1 1/3 Cup leaves, whole Basil
4 Tbsp Olive Oil
1/2 Cup Vinegar
1 Dash Salt
1 Dash Pepper
21 Oz T-Bone Steak
1/2 Cup Wheat Flour
1/2 Small Onions
3/4 Cup Ricotta Cheese
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.
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.
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.
