This recipe is from Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Running Press Book Publishers, 2012). Read an interview with the author here.
A grilled steak adorned with a crunchy and shredded vegetable salad is one of my ultimate no-fuss summer meals. Toss sweet fennel and bitter radicchio with a lemony anchovy dressing while the steaks rest. Fold slices of steak and the relish into grilled flatbread, and you create piadina, an Italian-inspired grilled flatbread sandwich. Prepare the olive oil flatbreads (recipe follows) or use store-bought.
Makes six servings.
1 small red onion, very thinly sliced 1/8 teaspoon anchovy paste 1 tablespoon lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon salt 1/4 cup walnut oil 2 tablespoons extra-virgin olive oil 1 fennel bulb 1 head radicchio or small romaine, finely sliced into ribbons 2 T-bone steaks (about 2 pounds), 1 to 1 1/4 inches thick Kosher salt 1/2 cup toasted walnut pieces 2 ounces ricotta salata or feta cheese, crumbled (about 1/2 cup) 6 flatbreads, either olive oil flatbreads (recipe follows) or store bought, optional