Powerhouse steak and kale salad

INGREDIENTS

1 tbsp ghee

250g onglet steak, at room temperature 1 tbsp capers 3 garlic cloves, crushed 150ml extra-virgin olive oil Sea salt

Black pepper

METHOD

Start by making the kale salad so the raw leaves have time to soften. Whisk together (or shake in a jam jar with the lid on) the ingredients for the dressing, seasoning to taste with salt and pepper. Using your hands, toss the finely shredded kale in most of the dressing in a bowl, massaging it for a minute, and set aside.

Melt the ghee in a frying pan on very high heat.

Season the steak all over with salt and pepper, then fry for one and a half minutes (for rare) and for a further minute on the second side. Remove to a board to rest for five minutes before cutting the steak into thin slices across the grain.

Meanwhile, fry up the capers for a minute in the steak pan – they will soak up the juices.

Slice the avocado flesh, or cut into cubes, and snip the watercress stalks for easier eating (or shred the romaine leaves), then arrange with the kale salad. Serve the steak on top with the hot fried capers spooned over and a drizzle of the remaining dressing, if you like.

Recipe from Good and Simple by Jasmine and Melissa Hemsley (Ebury Press, £25)