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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings