Cook with STEAK PANZANELLA
1 lemon 80g (3oz) large croutons, or bread chunks dried in a low oven 2 large handfuls of baby rocket 1 red chicory, leaves separated 200g (7oz) cauliflower, cut into florets 4tbsp extra virgin olive oil 2 large garlic cloves, thinly sliced 4 anchovy fillets, finely chopped 3 rosemary sprigs, leaves picked and very finely chopped 2 x 130g (5oz) steaks Peel 4 wide strips of zest from the lemon and cut into very thin strips. Set aside. Place the croutons, rocket and chicory leaves in a large bowl. Blanch the cauliflower in a medium saucepan of salted boiling water for 3 minutes, till just tender, then drain.
Dry the pan, then add the olive oil. Place the pan over a lowmedium heat and sauté the garlic, anchovy, lemon zest and rosemary leaves till the garlic is softened and turning golden, and the anchovy is melting and sticking a little to the bottom of the pan. Add a squeeze of lemon juice to deglaze the pan, then take it off the heat.
Return the warm cauliflower to the pan and gently stir through the dressing, then transfer everything to the bowl with the salad leaves and bread and toss gently to combine. Reserve any garlicky anchovy oil that’s in the pan.
Meanwhile, season your steaks and cook on a screaming-hot griddle pan until they’re done to your liking. Remove to a board and leave to rest for a few minutes, then slice into strips.
Divide the salad between the plates and top with the steak. Drizzle the reserved garlic, anchovy and lemon oil from the pan over the top and serve.