Start with the recipe the day before you plan to serve the meal. Read the full recipe once before starting to cook, then read each step as you go.
Author Paula Thomas
2(6 oz)beef steaks
2tbspapple cider vinegar
2tbspcarrot greens, chopped
1/4cupapple cider vinegar
2heirloom tomatoes,cut into thin wedges
6cherry tomatoes, halved
1tspcherry pickling liquid
1headromaine lettuce,torn into 6 leaves
1tbsproasted sunflower seeds
1/4cupsheep's milk ricotta cheese
One Day in Advance
Combine steak with all marinade ingredients and let marinate for at least 6 hours, or up to 24 hours.
Put cherries in a bowl. Add pickling ingredients to a small pot, whisk, and bring them to a boil. Let cool slightly and pour over the cherries. Refrigerate overnight.
Day of Serving
In a large bowl, combine tomatoes with all marinade ingredients. Set aside.
Toss cherries, radishes, and lettuce in a large bowl. Set aside. Leave off sunflower seeds and ricotta for plating later.
Prepare grill (or grill pan) by getting it as hot as you can. Liberally coat each steak with salt and a touch of pepper. Grill to your preferred temperature. After you remove the steak from the heat, let it rest for 3-5 minutes before slicing.
Finally, plate the dish. Place ricotta on the bottom of the plate. Place lettuce, radish, and cherries on top of cheese. Top the salad with marinated tomatoes and sunflower seeds. Lay steak down around the salad.