Miceli’s Strip Steak with Ricotta Sage Spread

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5 oz. Strip Steak
3 Tbsp. Olive oil
½ C. Miceli’s Ricotta Cheese
1 Tbsp. Pesto Sauce
¼ C. Balsamic vinegar
3 oz. Arugula
Salt & pepper

Heat 1Tbsp. olive oil in pan. Sauté steak in oil for 30 seconds on each side, then remove. Mix Miceli’s Ricotta Cheese, salt, pepper, and pesto sauce. Reheat pan, add steak and balsamic vinegar. Heat for 1 minute. Pour heated vinegar over arugula that has been mixed with 2 Tbsp. of olive oil, salt and pepper. Thinly slice beef and spread with Ricotta cheese mixture. Serve on top of arugula.