Chargrilled steak with tapenade, orange and pomelo salad and caper berries

SERVES 4

3-4 thick rib-eye steaks

4tbsp extra virgin olive oil

2tsp sea salt flakes, plus a pinch for the dressing

1tsp freshly ground black pepper

3 Thai pink shallots or 2 small pinkish banana shallots, finely sliced

1tbsp white balsamic vinegar

1 pomelo

1 large orange

½tsp caster sugar

125g round green beans, stem ends trimmed

4 thin yellow chicory heads, sliced into thick rounds

5 fat red radishes, thinly sliced

100g feta, broken into pieces

8 caper berries

For the tapenade

150g black olives, unpitted

50g green Nocellara olives

unpitted

65g capucine (medium) capers, soaked for 20 minutes

2 garlic cloves, finely grated

3 anchovy fillets, roughly chopped

½tsp Dijon mustard

3tbsp extra virgin olive oil To serve popcorn shoots (optional) marigold flowers (optional)

To make the tapenade, slice the flesh of the olives from the stones or pit them with an olive stoner. Finely chop and put in a processor with the remaining ingredients and blitz to a paste (or to your preferred texture). Transfer to 4 small bowls or ramekins. If making ahead, it will keep in the fridge for up to 2 days, covered with a slick of oil to stop the air getting to it.

Put the steaks in a dish, add 2tbsp of the oil, the sea salt and pepper and move them around to evenly coat. Put the sliced shallots in a bowl and pour over the balsamic vinegar.

Griddle the steaks over a high heat (or on the barbecue) for around 3 minutes on each side, depending on the thickness, for rare (medium rare or well done will need more time), then transfer to a plate to rest.

Meanwhile, peel and segment the pomelo and orange and set aside. Squeeze what’s left of the orange into a bowl, then put 2tbsp of the juice into a screw-topped jar. Add the remaining 2tbsp oil, the sugar and a pinch of salt,and shake well to emulsify.

Cook the beans in boiling salted water for 4-5 minutes until just tender, then drain and refresh in cold water. Pat dry and slice in half lengthways.

Slice the steaks and arrange on plates with the orange and pomelo segments, then add the beans and sliced radishes. Drain the shallot slices and add to the plates. Drizzle over the orange dressing, then add the chicory, feta and caper berries.

Scatter each plate with popcorn shoots and petals plucked from the marigolds, if using, and place a little bowl of tapenade in the centre and serve immediately.