Steak & ruby gem salad

Trim any excess fat off the steaks, then season and rub all over with the black garlic paste. Heat the vegetable oil in a medium nonstick frying pan over a medium-high heat. When hot, add the steaks and fry for 4-5 minutes, turning every minute or so to ensure all the cut edges are well-cooked while preventing them from charring too much (the garlic paste will blacken a little, but don’t worry). Set aside to rest for 5 minutes.

Meanwhile, make the dressing: in a small bowl, whisk together the soy sauce, balsamic vinegar and sesame oil.

Divide the ruby gem lettuce and avocado between 2 plates. Slice the steaks and arrange on top, then drizzle over the dressing. Scatter with the pomegranate seeds and serve immediately. Some Cooks’ Ingredients Crispy Fried Onions would be good on top too, if liked.