I haven’t made this for a few years and I’m so happy to have re-discovered it. Several years ago this recipe was published in a Sydney weekend paper and I made it so many times. Mostly because it was tasty but also because it was speedy. I had newborns and toddlers therefore cooking time was limited so speedy was essential.
It is a Karen Martini recipe and it is also in her book ‘Where The Heart Is’. I was flicking through her book deciding what to do for dinner and this is a no brainer. Really simple and delicious.
‘Maltagliata’ is Italian for ‘badly cut’. I don’t think I did such a bad job slicing the scotch fillets but it sounds inticing so badly cut they are.
The original recipe calls for 1 head of radicchio in the salad but it is not always readily available. But throw it in if you can because it is lovely. Tonight I didn’t.
Roast a few potatoes to have with the salad and you have a complete meal for the family.
maltagliata of beef with rocket and ricotta
(from Karen Martini’s ‘Where The Heart Is’)
1 head of radicchio, torn into bite sized pieces
1/2 red onion, finely sliced
4 sprigs flat-leaf parsley, torn
150ml extra virgin olive oil
125ml balsamic vinegar
sea salt and freshly ground black pepper
600g scotch fillet or rump steak, sliced into strips
5 tablespoons plain flour, seasoned
Combine the rocket, radicchio, onion and parsley in a bowl or large platter. In a jar mix together 120ml of the olive oil and 100ml of the balsamic vinegar. Season and pop the lid on the jar and shake until combined. Pour over dressing and toss together.
Heat remaining olive oil in a heavy based pan over a medium heat. Put the seasoned flour in a bowl and dip in the beef before adding to the hot pan. Fry the beef strips quickly until nicely browned. Add the remaining balsamic vinegar, stir and deglaze the pan. Pour the hot beef and juices over the salad and toss. Crumble over the ricotta and serve.