Italian-style steak & sweet pepper salad

Name: Italian-style steak & sweet pepper salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 300 g baby new potatoes; 250 g British beef rump steak, trimmed of excess fat; 3 tbsp olive oil; 1 lemon, pared zest; 2 clove/s garlic, peeled and bashed; 3 sprig/s rosemary; 2 tbsp balsamic vinegar; 90 g pack wild rocket; 14 Peppadew Mild Whole Sweet Piquanté Peppers; 25 g Parmigiano Reggiano, shaved

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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300g baby new potatoes
250g British beef rump steak, trimmed of excess fat
3 tbsp olive oil
1 lemon, pared zest
2 clove/s garlic, peeled and bashed
3 sprig/s rosemary
2 tbsp balsamic vinegar
90g pack wild rocket
14 Peppadew Mild Whole Sweet Piquanté Peppers
25g Parmigiano Reggiano, shaved

Put the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 12-15 minutes or until tender; drain and set aside. Meanwhile, heat a large heavy-based frying pan over a medium-high heat. Brush the steak all over with a little oil, season and fry for 2-2½ minutes (depending on its thickness) on each side, ensuring the surface of the meat is fully cooked. Lift out of the pan and set aside to rest.
Take the pan off the heat and cool for a minute, then add the remaining oil, lemon zest, garlic cloves, rosemary and balsamic; allow to warm through and infuse in the residual pan heat for about 3-4 minutes.
Divide the rocket and peppers between two plates, then slice the steak and potatoes and add to the plates. Discard the aromatics from the frying pan and drizzle the dressing over the salad. Serve scattered with the parmesan shavings.