Steak and Charred Pepper Salad with a Citrus Twist

Ingredients

• 2 sirloin steaks
• 1 red pepper, 1 yellow pepper
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 50g rocket leaves
• 50g baby spinach
• 30g watercress
• 50g red radicchio leaves
• 50g shaved Grana Padano cheese
• Salt and freshly ground black pepper
• Optional: a handful of fresh basil leaves, torn

Method

1. Heat a griddle pan over high heat. Rub the steaks with 1 tablespoon of olive oil, salt, and black pepper. Cook the steaks on the hot griddle for 3-4 minutes on each side for medium-rare, or longer depending on your preference. Remove from the heat and let rest for 5 minutes before slicing thinly.
2. While the steaks rest, slice the peppers into strips. Place them in the same griddle pan and cook until charred and soft, about 3-4 minutes on each side.
3. In a small bowl, whisk together the orange and lemon zest and juice, remaining olive oil, salt, and pepper to create a citrus dressing.
4. In a large salad bowl, toss together the rocket, baby spinach, watercress, and radicchio leaves.
5. Arrange the mixed salad leaves on a serving platter. Top with the charred pepper strips and sliced steak.
6. Drizzle the citrus dressing over the salad. Sprinkle with shaved Grana Padano cheese and torn basil leaves if using.