Pepper steak with baby lettuce salad

SERVES 4

4 eggs, room temperature

200 gm stale white sourdough, cut into rough cubes

2½ tbsp olive oil, plus extra to drizzle

1 skirt or flank steak (800gm), trimmed, room temperature

2-3 baby cos lettuce, trimmed, leaves separated Chopped dill, to serve PARMESAN AND LEMON DRESSING

8 anchovy fillets in oil, drained, finely chopped

80 gm finely grated parmesan, plus extra to serve Juice of ½ lemon or to taste

160 ml (2/3 cup) extra-virgin olive oil

1 Bring a small saucepan of water to the boil. Add eggs and cook until soft boiled (6½ minutes) or cook to your liking. Peel and cut into quarters.

2 For dressing, place all ingredients in a blender and blend to combine; season to taste. Set aside.

3 Preheat oven to 180°C. Place bread in a roasting pan with oil; season and toss to combine. Roast until golden and crisp (12-15 minutes). Set aside until ready to use.

4 Preheat a lightly greased barbecue or chargrill pan over high heat. Place steak on a tray, drizzle with extra oil, season liberally with freshly cracked black pepper and salt. Barbecue steak, turning once, until browned and cooked to your liking (5 minutes each side for medium-rare). Set aside to rest for 10 minutes. Slice when ready to serve.

5 Arrange lettuce on a platter with eggs and croutons; drizzle over dressing. Top with sliced steak and scatter over dill.