Ingredients

The following ingredients have 2 Servings
  • 2 1 inch thick-cut sirloin steaks ((flank or ribeye will also work))
  • 2 cups arugula/rocket ((50g))
  • 1.5 cups cherry tomatoes ((200g))
  • ½ cup fresh parsley ((small handful))
  • 6-7 basil leaves
  • 1 tbsp capers in brine (drained)
  • 2 anchovies
  • 1 tbsp red wine vinegar
  • 1 ball buffalo mozzarella ((125g/4.4oz))
  • Olive oil
  • Salt and pepper

Instruction

  • Cut the tomatoes into quarters and add to a large mixing bowl. Finely chop the parsley, basil, capers and anchovies and add them to the bowl with the red wine vinegar. Mix to combine and set aside.
  • Heat a grill or griddle pan until smoking hot. Season each side of the steak with a good pinch of salt and pepper and rub lightly in olive oil.
  • Using tongs, place one steak at a time fat side down to sear the fat until golden brown (about 1 minute). If your steak doesn’t have fat on one side, skip this step.
  • Next, fry the steaks on each side for 3.5 minutes (rare), 4 minutes (medium rare) or to your preference. Cooking times will vary depending on thickness.
  • Once cooked, transfer the steaks to a clean cutting board to rest for a couple of minutes.
  • Divide the arugula between two plates, cut the steak into strips and add to the plates. Add torn pieces of mozzarella then top with the tomato salad. Drizzle over a little olive oil and serve.