Steak Salad with Roasted Pepper Chimichurri and Garlic Croutons
Remove the steak from the fridge, season with salt and leave to come up to room temperature (this usually takes about an hour).
Start by mixing the mustard, worcestershire sauce, white wine vinegar and parmesan in a bowl. Add the yoghurt, a big pinch of salt and grate in half of the clove of garlic. Finely chop and add ¾ of the chives, mix again and set aside.
Remove the stems from the lettuce, wash and add to a large bowl. Drain the peppers, reserve one for later and chop the rest lengthways into roughly 1 inch wide strips, add to the lettuce.
Add the reserved pepper, coriander, anchovies, chilli and lime juice to a blender with a pinch of salt and pulse until coarsely chopped. Set aside.
In a heavy pan over a high heat, cook the spring onions until charred all over and softened, about 5 mins. Add to a small bowl with the remaining lime juice, tbsp of honey and a pinch of salt, mix and set aside.
Return the pan to a high heat and sear the steak for about 1.5 minutes on each side, until medium rare.
Allow the steak to rest and cool. Meanwhile, remove the crusts from the bread and cut into roughly 1 inch cubes.
Add to an oven dish, toss well with a drizzle of olive oil and a big pinch of salt, then bake until golden brown, about 6 mins. Remove from the oven, grate in the remaining half a clove of garlic and mix well.
Toss the lettuce and peppers with the yoghurt dressing. Add the steak and croutons, mix again, then layer up onto a platter. Finish with the charred spring onions and drizzle over the chimichurri.