Steak platter

Ingredients:

Dressing:

• 1 packet (240g) sun-dried tomatoes in oil, drained (keep some oil to use later)
• 8 capers
• 1 clove garlic, finely grated
• Pinch chopped fresh chilli (optional) 
• Handful chopped fresh parsley or coriander 
• Juice (60ml) and grated peel of 1 lemon
• ½ cup (60ml) olive oil blend
• Salt and milled pepper 
• 4 (200g each) PnP wagyu bavette steaks, at room temperature 
• Oil, for frying
• 2 sprigs fresh rosemary 
• 2 cloves garlic, crushed

For serving:

• 2 packets (100g each) fresh rocket
• Handful PnP ruby microherbs
• Olives, fresh basil and roasted tomatoes

Method:

1. Chop sun-dried tomatoes and capers, and toss with garlic, chilli, herbs and lemon juice and peel.
2. Add just enough oil to make a dressing, using some of the sun-dried tomato oil if you like. Set dressing aside for flavours to develop.
3. Season steaks well. 
4. Heat a pan until smoking hot, then add a glug of oil, rosemary sprigs and garlic.
5. Fry steaks for 2-3 minutes per side, and a minute around the edges as well. (Bavette is a thin cut so be careful not to overcook it.) 
6. Remove from pan and spoon a little of the flavoured oil from the pan over the steaks. 
7. Rest meat for at least 10 minutes.
8. Slice steak, place on a chopping board and drizzle with dressing. 
9. Serve with microherbs and rocket, and an array of sides like olives, basil and roasted tomatoes.