Rubia Gallega Beef Steak

Method

1. Prepare the sangria: squeeze oranges, lemons, and mandarins. Reserve the peels. Add sugar, vodka, and toasted cloves (toast whole cloves in a dry pan). Pour in the wine and stir. Add strawberry pieces and large ice cubes. Refrigerate for at least 20 minutes, ideally overnight.
2. Clean the rape with a peeler, leaving the leaves attached. Trim the root and make a cross-cut on each to speed cooking.
3. In a pan, heat olive oil and sauté fresh garlic until fragrant. Add the rape, season with salt and fresh chili pepper. Cook for about 10 minutes, then add a splash of water and continue cooking until tender.
4. Make the mayonnaise: use fresh eggs at room temperature. Separate the yolks, add salt and white vinegar. Slowly drizzle in extra-virgin olive oil while whisking continuously until emulsified. Stir in a touch of honey and mustard to taste.
5. Prepare the salad: mix red cabbage, radicchio, asparagus tips, halved strawberries, sliced fresh spring onion, and sliced fennel (use male fennel for raw crunch). Dress with salt and olive oil.
6. Prepare the steak: trim any connective tissue from the steak. Rub lightly with olive oil. Insert a meat thermometer into the center. Grill bone-side down over medium heat for 5 minutes to warm the bone. Then turn and cook for about 5 minutes per side, lowering the heat to avoid burning, until internal temperature reaches 50°C (122°F). Let rest on a rack for 1 minute.
7. For the pan con tomate: rub a piece of good bread with a cut Piennolo tomato, leaving the peel on the bread. Season with salt and a drizzle of olive oil.
8. Slice the steak, season with a pinch of salt, and serve with the mayonnaise, salad, rape, and pan con tomate.