Bistecca California with Peperonata, Baked Ricotta, and Lemon

Name: Bistecca California with Peperonata, Baked Ricotta, and Lemon
Ingredients: 3 pounds prime beef tri-tip or steak of your choice; 1 tablespoon chopped rosemary; 1 teaspoon thinly sliced chiles de árbol; 2 lemons, zested; 1 tablespoon cracked black pepper; 2 scant tablespoons fleur de sel; 2 tablespoons extra-virgin olive oil; Peperonata (recipe follows); 1 bunch arugula, cleaned; 2 to 3 tablespoons super-good extra-virgin olive oil; Baked ricotta (recipe follows); 4 large sweet peppers (about 1 3/4 pounds); 5 tablespoons extra-virgin olive oil; 3 cups sliced red onion; 1 tablespoon thyme leaves; 2 tablespoons salt-packed capers, soaked and drained; 3 tablespoons red wine vinegar; 2 tablespoons oregano leaves; Kosher salt and freshly ground black pepper; 3 cups fresh whole milk ricotta cheese (1 1/3 pounds); 6 tablespoons extra-virgin olive oil; 1 1/2 teaspoons thyme leaves; 1 tablespoon chopped flat-leaf parsley; 1/4 teaspoon diagonally sliced chile de árbol; Kosher salt and freshly ground black pepper

January 24, 2012

This dish was inspired by one of my favorite Italian meals, bistecca fiorentina, a huge, rare grilled steak dressed simply with salt and lemon juice. Instead of the traditional T-bone steak served in a Tuscan ristorante, I opted for tri-tip, a less expensive but super-flavorful cut from the triangular end of the sirloin, popular in the central coast region of California.

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