Char-grilled Steak & Pesto Salad

Char-grilled Steak & Pesto Salad 20 minutes - 4 servings


4 rib-eye or sirloin steaks
olive oil, to drizzle
1 Cos or Romaine lettuce, or 4 Little Gem hearts, roughly torn
a handful of croutons
flaked sea salt

For the ‘Caesar’ dressing:
4 tbsp mayonnaise
4 tbsp soured cream
2 tbsp Classic Pesto
1½ tsp lemon juice
25 g fresh Parmesan, grated
1 small garlic clove, crushed
salt and freshly ground black pepper


Whisk all of the dressing ingredients together in a small bowl, and season, to taste with salt and pepper.

Preheat a griddle pan or large frying pan over a high heat. Rub the steaks on both sides with a little oil and season with flaked sea salt. Once the pan is really hot, fry the steaks for 3 to 4 minutes on each side for medium-rare, or until cooked to your liking (don’t overcrowd the pan or you won’t get that lovely brown crust – you might need to cook them in two batches). Leave the steaks to rest on a board for a couple of minutes while you assemble the salad.

Toss the lettuce with enough of the dressing to lightly coat the leaves then divide between serving bowls. Scatter over some croutons. Cut the steaks into thick slices and arrange on top of the salad. Serve straight away.