Steak Tagliata With Salsa Verde

INGREDIENTS:

Serves 2

2 x 150g sirloin steak

2 tbsp Olive oil

1 tbsp Balsamic vinegar

60g rocket leaves

1 red chilli, deseeded and thin sliced

Salt & freshly ground black pepper

60g Pecorino cheese

For the salsa verde

1 tablespoon white wine vinegar

4 sprigs fresh basil

2 sprigs of flat leaf parsley

2 garlic cloves, crushed

2 anchovy fillets, chopped

2 tablespoons capers

60ml extra-virgin olive oil

METHOD:

1. For the steaks make sure they are out of the fridge at least 30 minutes before you cook them. They should be at room temperature before going on the pan.

2. Season them with a little olive oil, salt and pepper and then cook them medium rare. In a good hot pan this should be 3 minutes on each side and then 3 minutes to rest. (if you have a skillet pan, this would be great to use for the steaks)

3. Meanwhile toss together your salad – rocket leaves, olive oil, balsamic vinegar, sliced chilli. Arrange your salad onto 2 plates.

4. Make the salsa verde - place all the ingredients in a bowl and mix together well.

5. Slice the steak on the diagonal, against the grain, no thicker than one- half inch, preferably a bit thinner.

6. Arrange on top of the salad and garnish with shavings of pecorino cheese.

7. Serve the salsa verde on the side.