Chimichurri steak salad

Remove the steaks from the fridge about 30 mins before cooking, so they’re closer to room temperature.

Heat the oil in a frying pan over a high heat. Season the steak on both sides and fry for 4 mins on each side, until golden for medium-rare, then transfer to a board to rest for 4 mins, before slicing.

Meanwhile, whisk all the chimichurri ingredients together and season to taste. In a bowl, toss the Florette Classic Crispy, cucumber, radishes and carrots with half the chimichurri.

Arrange the tossed salad on a large platter with the sliced steak piled on top. Drizzle over the remaining chimichurri to taste and serve with a sprinkling of crispy onions.