SIRLOIN STEAK & BROAD BEEN SALAD  (serves 3)

Ingredients :

2 x 5-6oz Sirloin Steaks

a drizzle of rapeseed or olive oil

sea salt & freshly ground black pepper

a bag of Lamb's Lettuce leaves or salad leaves of choice

a small cupful of frozen or fresh broad beans

a smaller cupful of frozen or fresh peas

9 or so baby sweetcorn (fresh)

6 asparagus spears (fresh)

a pack of Sweetfire beetroot, or baby beetroot of your choice

a pack of Tomberry tomatoes, or cherry tomatoes.

Method :

1.  Boil some salted water in a medium sized pan and add the broad beans.  Cook for some 3-4 minutes, then remove from the water with a slotted spoon into a colander and run under the cold tap to stop the cooking process.  Set aside.

2.  Add the peas to the water and cook them for 3 minutes.  Remove with a slotted spoon, run under cold water in the same way as the broad beans, and reserve in a separate bowl to the broad beans.

3.  Add the baby corn to the water and cook for some 3-4 minutes.  Drain, discarding the water, and set the corn aside to cool.

4.  Take the broad beans and, pinching out an end of each bean's jacket, pinch the inner green bean from the jacket.  Keep the inner green bean and discard the leathery jacket.  This process does take time and will make your arms ache - but it's worth it!

5.  Heat a griddle pan on a high heat and, while it is heating, cut the baby sweetcorn into two longways.  Drizzle a little rapeseed oil over them and season lightly.

6.  Place the sweetcorn pieces onto the griddle pan once up to temperature and char-grill until well marked.  Reserve onto a plate to cool.

7.  Take the asparagus spears and place them onto the griddle pan.  Cook until well marked on all sides and soft in the middle, then remove to a plate and leave to cool.

7.  Take your steaks (which should be at room temperature) and, using some kitchen paper pat them dry.  Season with a little salt and pepper on one side, then drizzle with a little rapeseed oil on both sides.

8.  Place the steaks onto the griddle pan and leave them where they fall for around 4-5 minutes.  They should be fairly easy to remove from the griddle pan (without sticking) if they are done sufficiently, in which case turn them and continue cooking for another 3-4 minutes for a medium rare steak.  Don't be turning them this way and that - just place them and leave them to cook.  Obviously, if you prefer your steak more cooked, them leave them for longer on each turn - and less for a more rare steak.

9.  When the steaks are done to your satisfaction, put them onto a warmed plate and reserve somewhere warm (under the grill or a warm oven) to rest until ready to serve.

10.  Assemble your salad on the plate however you prefer, then take the steaks and slice into attractive looking slices and lay on top of the salad.

Serve with minted new potatoes.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk