Summer Steak Salad with Garnet Chef Reduction Dressing

Small fillet steaks

Small red pepper

Small red onion

5 baby sweetcorn

75 grams tender-stem broccoli

2 handfuls mixed leaf salad

2 Tbs fresh coriander leaves

1 Tbs olive oil

1 teaspoon of dark soy sauce

1 teaspoon sesame oil

1 Tbs of Passionate Pomegranate Garnet Chef reduction

Pre-heat the oven to 180C only if you like your steak medium or well done.

 In the small saucepan boil some water for the broccoli stems. Cut 5 baby sweetcorn lengthways in half and cook together with 75g of broccoli for 3 minutes. Drain.

Dice ½ of the red onion and  ½ of the red pepper. Chop ½ the bunch of coriander.

Place all three in a mixing bowl. Add the drained broccoli and sweetcorn together with 2 handfuls of mixed salad leaves.

Pour a tablespoon of olive oil onto the griddle pan. If the fillet steak is thicker than 2cm slice horizontally in half. Season well. Once the pan is hot, sear the steaks and then fry them on a medium heat to your liking:
- 2 minutes on each side for medium/rare. 
If you want your steak more cooked, transfer it to the roasting tin and stick it in the oven for 3-4 minutes for medium, or 6 minutes for well done.

In the mug, combine 1 teaspoon of soy sauce, 1 table spoon Passionate Pomegranate Garnet Chef reduction and 1 teaspoon of sesame oil. Dress the salad.

To serve: arrange the leaves on the middle of the plate. Thinly slice the steaks and arrange on top of the salad. Drizzle with a few more drops of Passionate Pomegranate Garnet Chef  reduction and season with black pepper.