A lovely warm salad for a bright sunny winter day.
Italian Style Steak Salad (from Good Housekeeping Salad Days)
2 rump steaks, fat trimmed
1 tbsp oil
2-3 tbsp pesto
large bag salad leaves
250g cherry tomatoes
100g marinated artichoke pieces from a jar, drained
50g toasted pine nuts
25g parmesan, peeled with a veg peeler
salt and pepper
Pat the steaks dry with kitchen paper, then season well on both sides. Heat the oil in a large frying pan over a high heat and fry the steaks for 5 mins, turning once for medium rare.
Meanwhile, put the pesto, black pepper and enough water to make a loose dressing into a small bowl and stir together.
Put the salad leaves, tomatoes and artichoke pieces into a large serving bowl, then pour over most of the pesto dressing and toss to combine.
When the steaks are cooked, transfer to a board and leave to rest for 5 mins, then slice into strips. Add the steak strips to the salad, then drizzle over the remaining pesto dressing. Sprinkle over the pinenuts and parmesan shavings and serve with crusty bread.