Steak and Salad

Take the steake out of the fridge, put on a plate and leave to rest for at least 15 minutes. If you want the perfect steak experience leave it to rest until the meat reaches room temperature.

• 7.1 oz Rump steak

Rinse and drain the lettuce, cut into bite-size pieces, cut the tomatoes in half and put into a bowl.

• 1 Romaine lettuce (~ 4.2 oz)
• 5.3 oz Cherry tomatoes

Add the olive oil and balsamic vinegar to a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with salt and pepper.

• 1 Tbsp Balsamic vinegar
• 2 tsp Olive oil
• Salt
• Black pepper

Generously salt and pepper the steak. A ¾ in thick steak takes approx. 3-4 minutes per side until it is medium.

• Salt
• Black pepper

Heat the canola oil in a non-stick frying pan over high heat. Fry the steak and turn it every minute. Each time you turn it, rub it with garlic and brush it with a rosemary twig.

• 2 tsp Canola oil
• ½ Garlic clove (~ 0.1 oz)
• 1 twig of Rosemary, fresh (~ 0.1 oz)

Put the steak on a plate, leave to rest for approx. 3-5 minutes.

Drizzle the dressing over the salad and toss lightly until coated evenly.

Slice the steak and serve together with the salad.

Enjoy your meal!