Finely slice steaks. Heat a thin layer of oil in a large frying pan or skillet over a high heat.

Toss beef strips in the almond meal / flour (if using), in a plastic bag to coat. Shake to remove excess flour.

Test a piece of meat to make sure the oil it hot enough. If it sizzles violently, add the rest of the meat. If not, let it get hotter.

Cook meat for about a minute on each side or until browned. Drain on paper towel.

Combine balsamic with 3 tablespoons olive oil and use this to dress the rocket / salad leaves.

To serve, smear ricotta over the base of two plates. Scatter over the hot steak and top with dressed salad leaves.