Salad
Season the steaks with Chilli & Garlic
Seasoning, drizzle and turn in olive oil.
Leave at room temperature for 20-30
minutes (the Chef's term for this is
'tempering the meat', it ensures flavour
absorbance and even cooking.) Pan-fry
the steaks in a ribbed griddle pan over
high heat to medium rare.
Remove the steaks to a wooden board
and cover with foil, shiny side towards
the meat. Leave to stand for 5-10
minutes in order for the juices to settle.
Slice the meat against the grain into
thin slices. Scrape the sliced steak (and
any juices) into a mixing bowl. Toss
with the dressing and sliced spring onions. Add a little olive oil to a small pan
and flash-fry the cherry tomatoes until
bright red and beginning to burst. Season with Chilli & Garlic Seasoning.
Line a large plate with torn rocket and
mint leaves. Top with dressed meat
mixture, cherry tomatoes and toasted
nuts.