Steak Salad with Purple Broccoli and Chilli and Herb Dressing
- 400g sirloin steak
- 100ml olive oil, plus extra for frying
- A handful of chopped parsley
- A handful of chopped coriander
- 1 red chilli, deseeded and finely chopped
- 200g purple sprouting croccoli
- 150g broad beans, blanched
- 50g wild rocket
- 25g aged parmesan
- 20g toasted pine nuts
- A pinch of Maldon Salt
Preheat the oven to 180C.
Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice a hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good five minutes on each side. You want good, deep caramelisation on all sides of the meat.
While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10–12 minutes until tender and starting to char slightly.
Once the steak is cooked to your liking – we’ve served it medium rare here – remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing.
While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside.
On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.
The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.
Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve.