Bistecca california with peperonata, baked ricotta, and lemon

- 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
- 1 bunch arugula, cleaned
- 2 to 3 tablespoons super-good extra-virgin olive oil
- Baked ricottaÂ
Instructions:
This dish was inspired by one of my favorite Italian meals, bistecca florentina, 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.
- Trim the beef of excess fat, leaving a ¼-inch-thick cap.
- Season with the rosemary, sliced chile, lemon zest, and cracked black pepper and refrigerate for at least 4 hours, preferably overnight.
- Light the grill 30 to 40 minutes before cooking, and remove the tri-tip from the refrigerator to come to room temperature. After 10 minutes, season the meat with the fleur de sel, and drizzle it with the olive oil.
- When the coals are broken down, red, and glowing, place the tri-tip, fat side down, on a relatively cool part of the grill, away from direct heat. (Because it’s a larger piece of meat, you’ll need to cook it slowly, so it’s not charred on the outside and raw on the inside. Cook the steak over nondirect medium-low heat, to render the fat, get a nice crust, and cook it through evenly.) Cook about 15 minutes, rotating the meat to caramelize it well. Move the meat away from the flames if they fiare up.
- Turn the tri-tip over, and cook another 10 minutes or so, until medium-rare. A meat thermometer inserted into the center of the tri-tip should read 120°F to 125°F.
- Rest the steak on a wire rack set on a baking sheet for 8 to 10 minutes.
- Spoon the hot peperonata onto a large warm platter and scatter the arugula over the top. Slice the steak against the grain, and arrange it over the peppers.
- Squeeze a generous amount of lemon juice over the steak, and drizzle it with a few tablespoons of supergood olive oil. Serve the gratin dish of baked ricotta on the side.