For the Beef: Place beef in the freezer for at least 1 hour to make it firm. In a small sauce pan, melt butter over medium heat. Add garlic and sauté, add beef stock bring to a boil and simmer slightly to reduce, about 10 minutes. Add pepperoncinis and pepper. Remove broth from stove and put in a bowl to cool. Take beef out of freezer and slice very thinly on a meat slicer. Put the sliced meat, arugula, broth and pecorino in a bowl and set aside.
For the Aioli: Place egg yolks, mustard, champagne vinegar, lemon juice, herbs and salt and pepper into a food processor. Slowly stream in oil until thick.
2/3 cup Water 1/4 cup White Sugar 1/2 cup White Vinegar 1/2 English Cucumber (thinly sliced)
For the Cucumbers: Mix water, sugar, white vinegar in a sauce pan, bring to a boil. When cool add cucumbers and let sit for at least 45 minutes.
1/2 cup Bread Crumbs 1/2 cup Cornmeal 1 teaspoon Paprika 1 teaspoon Cayenne Pepper 1/2 cup Buttermilk 1 Egg 1 cup Flour 2 Green Tomatoes (firm)
For the Tomatoes: Mix breadcrumbs, corn meal, paprika, cayenne, and set aside. Mix together buttermilk and eggs and set aside. Season flour with salt and pepper. Slice the tomatoes into 1/2-inch thick slices. Heat a fryer to 350 degrees. Dip tomato slices in flour, then egg mixture, then cornmeal mixture and deep fry until crispy. Season with salt.
1 piece Small Ciabatta
Cut bread into 1-inch thick slices. Spread with butter and toast lightly. Remove from oven, spread each side of bread with aioli. Put the beef tartar mix on the bottom half of the bread and top with a fried green tomato, then the pickled cucumbers, garnish with the other half of the bread.