Pesto Steak Salad
2 x 250g/9oz rump steaks, fat removed
5 tbsp olive oil
2 tbsp fresh pesto
125g/4oz mixed salad leaves
50g/2oz sunblush tomatoes
a few marinated grilled peppers, cut into strips
3 tbsp toasted pinenuts (pignoli)
25g/1oz Parmesan, shaved
salt and ground black pepper
1 Season the steaks on both sides with salt and pepper.
2 Heat 1 tbsp oil in a large frying pan over a high heat. Fry the steaks for 1½ minutes on each side for rare; 2–3 minutes for medium; 4–5 minutes for well done. Cover and leave to rest for 5
3 Meanwhile, mix the pesto with the remaining oil in a small bowl to make a dressing.
4 Put the salad leaves, tomatoes and grilled peppers in a large bowl, then pour most of the pesto dressing over and toss everything together.
5 Slice the warm steaks into strips. Add to the salad and drizzle the remaining pesto dressing over the top.
6 Sprinkle the pinenuts and Parmesan shavings over the salad and serve warm.