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Bistechina Maltagliata

Try Matt Preston's delicious steak salad, flavoured with leaves of radicchio and rocket.


  • 350 g roughly cut into 3 cm lengths Scotch Fillet rump, porterhouse or eye equally as good

  • 120 ml Extra Virgin Olive Oil

  • 100 ml aged Balsamic vinegar

  • 200 g Ricotta

  • 0.5 cup Flour

  • 1 handful basil leaf

  • 1 handful continental parsley

  • 0.5 head raddicchio

  • 3 handfuls Rocket

  • Salt Flakes

  • freshly ground Black pepper


  • 1.

    Mix rocket, radicchio, basil and parsley together.

  • 2.

    Heat a large frypan until very hot.

  • 3.

    Dust meat lightly in the flour and fry in half the oil.

  • 4.


  • 5.

    Deglaze the pan with half the Balsamic and pull off the heat.

  • 6.

    Tip pan and contents into the salad and dress with a little more balsamic and oil.

  • 7.

    Tip onto a platter and dollop with ricotta.

  • 8.

    Serve immediately.


Matt Preston is the Creative Director of the Melbourne Food and Wine Festival

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