• 375 g (12 oz) broccoli florets
  • 500 g (1 lb) sirloin steak
  • 75 ml (3 fl oz) extra virgin olive oil
  • 4 slices of sourdough bread
  • 2 garlic cloves, sliced
  • 1 small red chilli, deseeded and finely chopped
  • 1 tablespoon balsamic vinegar
  • 125 g (4 oz) baby rocket leaves
  • salt and black pepper

Blanch the broccoli in a saucepan of lightly salted boiling water for 2 minutes. Drain well and refresh under cold water. Drain again, pat dry and set aside.

Rub the beef with 1 tablespoon of the oil and season well with salt and pepper.

Heat a ridged griddle pan until very hot, add the beef and cook over a high heat for 2 minutes on each side. Remove and leave to rest for 5 minutes, then cut into thick slices.

While the beef is resting, reheat the griddle pan, add the sourdough bread slices and cook for 2 minutes on each side until lightly charred.

Heat the remaining oil in a wok or large frying pan, add the garlic and chilli and stir-fry for 1 minute. Add the broccoli and stir-fry for 1 minute. Stir in the vinegar and remove from heat. Combine with the beef and rocket in a large bowl.

Arrange the bread on serving plates, top with the beef salad and serve.

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