Method
1. Prepare the Steak• Rub the crushed pink peppercorns and a pinch of salt into both sides of the steaks.
• Drizzle with olive oil and set aside at room temperature for 30 minutes.
2. Make the Dressing
• In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic, oregano, and olive oil with a pinch of salt.
• Set aside until ready to serve.
3. Assemble the Salad
• Arrange a base layer of rocket on two serving plates, reserving a small handful to garnish later.
• Scatter over the red onion, tomatoes, black olives, capers, Parmesan shavings, and pine nuts for a well-balanced presentation.
4. Cook the Steak
• Heat a frying pan or griddle over high heat until smoking hot.
• Cook the steaks for 1–2 minutes per side for rare to medium-rare, depending on thickness.
• Remove from the pan and rest for 5 minutes.
5. Finish & Serve
• Slice the rested steaks thinly against the grain.
• Arrange the steak slices over the salad.
• Drizzle with some of the prepared dressing.
• Top with the reserved rocket and a few more Parmesan shavings.
• Serve with crusty bread and the remaining dressing on the side.
Tip
For extra flavour, warm the crusty bread slightly before serving to soak up the juices from the steak and dressing.Ingredients
For the Steak
• 2 x 175g bavette steaks (rump, sirloin, or flat iron also work well)
• ½ tsp Opies pink peppercorns, lightly crushed
• 1 tbsp olive oil
• Salt, to taste
For the Salad
• A couple of handfuls of rocket leaves
• 1 red onion, thinly sliced
• 2 tomatoes, sliced or chopped
• 25g Opies black olives, sliced
• 15g Opies capers, drained
• 20g Parmesan cheese shavings
• 10g toasted pine nuts
For the Dressing
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, crushed
• ½ tsp dried oregano
• 3 tbsp olive oil
• Salt, to taste
To Serve
• Crusty bread
