This is a delicious salad that is definitely good enough to be served at a dinner party. It is also a perfect salad to serve when you want to impress someone, but aren't too confident in the kitchen. It looks very impressive, tastes delicious and is incredibly simple to prepare. Use any salad leaves you like, I try to use a mixture of colours and flavours to add interest to the salad, but the choice is entirely up to you. The quantities shown in this recipe serve 2 as a main course.

Ingredients

• 200g Rump steak
• 1 tsp Fresh rosemary, chopped
• 1 tsp Fresh thyme, chopped
• 1 tsp Fresh marjoram, chopped
• 3 thick slices Ciabatta, cut into cubes
• 1 clove Garlic, finely chopped
  
• 3 tbsp Pesto
• 100g Mixed salad leaves
• 50g Cherry tomatoes, quartered
• 1 tbsp Olive oil
• Juice of 1 Lemon

Method

1. Place the steak onto a chopping board and sprinkle with the chopped herbs.
2. Cover the steak with a large piece of cling film, and hit it with the end of a rolling pin to tenderise and flatten the beef a little.
3. Fry the steak over a high heat (use just a little oil) for 5 minutes on each side, or until cooked to your preference.
4. Using the same oil, lightly fry the garlic and add the ciabatta. Fry for 2 - 3 minutes, or until the bread is golden.
5. Mix the salad leaves and tomatoes and place in the serving dishes.
6. In a jar with a tight fitting lid mix the pesto, lemon juice and olive oil. Drizzle the dressing over the salad.
7. Cut the steak into strips.
8. Scatter the ciabatta and steak strips over the top of the salad and serve immediately.