Serves 4

Ingredients:

Dressing:

3 Tbsp extra-virgin olive oil

2 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

2 tsp Dijon mustard

1 tsp honey

Salt and pepper, to taste

1 large sirloin or rump steak (about 350g)

500g portabello mushrooms, sliced

1 Tbsp balsamic vinegar

180g mixed salad leaves

100g fine green beans, lightly steamed

1 hard boiled egg, cut into quarters

8 baby / fingerling potatoes, boiled and halved

1 large beefsteak tomato, sliced

1 Tbsp capers

Handful black olives, pitted

Olive oil, for cooking

Salt and pepper, to taste

Method:

For the dressing:

Whisk all the ingredients except the olive oil together.

Slowly drizzle in the olive oil while whisking until emulsified.

Taste to adjust seasoning.

Set dressing aside until serving.

Preheat a cast iron pan on medium high heat.

Generously rub the steak with olive oil and season with salt and pepper.

Cook steak until you have a deeply golden brown crust on the outside and it is cooked to your liking on the inside. 52˚C – 54˚C for medium rare.

Transfer steak to a cutting board.

Allow to rest.

Slice steak against the grain just before serving.

Add a fresh drizzle of olive oil to the pan.

Add the portabellos and sauté until golden brown.

Season with salt, pepper and balsamic vinegar.

To serve:

On a large serving platter, arrange the salad leaves.

Top with the mushrooms, steak and the rest of the ingredients.

Layer the ingredients as you go so when dishing up, everyone gets a little bit of everything.

Drizzle with a little salad dressing and serve with some crusty bread on the side.