To make the aioli, with the back
of a knife, crush the garlic. Gradually work the salt
into the crushed garlic to make a paste. Place in a
medium bowl. Whisk the eggs and lemon juice with the
garlic paste to incorporate. Add the cayenne. Slowly
whisk in the olive oil, a little at a time, and continue
with the extra-virgin olive oil, whisking until the
mixture is emulsified. Add the water 1 to 2 teaspoons at
a time to thin the sauce to drizzling consistency. Cover
and refrigerate until ready to use. (Use within 24
hours.)
Arrange half of the sliced beef across the bottom of
the plate. Toss the arugula with chopped plum tomatoes,
aioli, salt and freshly ground black pepper. Place a
mound in the middle of the plate and garnish with black
olives and capers, and drizzle with additional sauce, as
desired. Sprinkle with hot sauce and top with the
cheese.
