- small bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 small garlic clove
- 3 tbsp olive oil, plus a drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp red wine vinegar
- 250g rump steak, about 2cm thick
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 400g can borlotti beans, drained and rinsed
- 50g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 80g cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 25g parmesan, shaved (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.