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    Steak with shredded chicory salad

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    *mandatory

    Steak with shredded chicory salad

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 2

    Ingredients

    300g new potatoes
    2 x 150g sirloin steaks
    250g pack Waitrose Chicory, halved, core cut out and leaves shredded
    3 tbsp extra virgin olive oil
    11⁄2 tbsp red wine vinegar
    1 garlic clove, crushed
    3 anchovy fillets, roughly chopped
    1 tsp Dijon mustard
    1⁄4 x 25g pack flat leaf parsley, leaves roughly chopped

    Method

    1 Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 12-15 minutes until tender. Drain the potatoes, season and set aside. Meanwhile, remove the steaks from their packaging and leave at room temperature for 10 minutes.

    2 Fill a mixing bowl with ice-cold water (add a couple of ice cubes if you have them) and add the shredded chicory; this helps it to crisp up nicely before it is dressed. Meanwhile, whizz 21⁄2 tbsp oil, the vinegar, garlic, anchovies and mustard in a small blender or food processor with a good grind of black pepper and a splash of water.

    3 Heat the remaining 1⁄2 tbsp oil in a medium frying pan over a high heat. Season the steaks and fry for 1 minute on the fat side, then 2 minutes on each flesh side for medium rare, then set aside to rest for a minute. Drain the chicory, shaking off the excess water, then pat dry on kitchen paper.

    Toss with half the dressing and the parsley. Divide the steaks, salad and new potatoes between plates, then drizzle over the remaining dressing to serve.

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    Cook’s tip

    This salad is also great with red chicory. Whichever variety you use, soaking it in ice-cold water helps to crisp up the leaves, giving them a nice crunch. You can, however, skip this if you’re short on time.

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