WARM SALAD OF SEARED SKIRT STEAK, ROAST CELERIAC, RED ONIONS AND HERBS
pepper. Heat a medium-large frying pan over a high heat. Add the remaining olive oil and, when hot, add the steak. Cook for about one to two minutes on each side for rare; or two to three minutes on each side for medium. Lift the steak from the pan and keep warm.
6. Take a large, warmed serving platter and scatter over the roasted vegetables and seeds. Slice the skirt steak thickly across its grain and place this on and around the celeriac. Top with the salad leaves, then trickle over the dressing and bring to the table.