Beef and Parmesan Pizza with Herb Oil
If you prefer to make your own basil oil whizz together 60ml (4tbsp) olive oil with 6 fresh basil leaves in a blender or food processor until smooth and use as required.
Time to prepare: 10-15 minutes
Time to cook: (based on a 2cm (¾inch) thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
Oven temperature: Gas mark 7, 220°C/425°F
225g (8oz) lean sirloin or rump steak
1 x part-baked Ciabatta bread, cut in half lengthways
25g (1oz) prepared garlic butter
60ml (4tbsp) prepared basil oil
Salt and pepper
1 small bag rocket leaves
50g (2oz) fresh Parmesan shavings
50g (2oz) pitted black olives, roughly chopped
For the Green Salad:
1 x 150g bag green salad leaves
½ large cucumber, cubed
For the Sun-Dried Tomato Dressing:
90ml (6tbsp) extra virgin olive oil
30ml (2tbsp) white wine or sherry vinegar
2 sun-dried tomatoes in oil, drained and finely chopped
or 15ml (1tbsp) sun-dried tomato paste
1. Place the Ciabatta bread on a large non-stick tray, lightly prick with a fork, brush with the garlic butter and bake in a preheated oven according to the packet instructions until golden brown.
2. To prepare the salad and dressing, place all the salad ingredients in a large bowl. Put the dressing ingredients into a screw-topped jar and shake until combined. Season and pour over the salad.
3. Place the beef in a bowl and coat with 45ml (3tbsp) of the basil oil and seasoning. Cook on a hot non-stick griddle pan on the hob or on a prepared barbecue according to your preference. Transfer to a plate and leave to rest for 2 minutes. Thinly slice.
4. Arrange the rocket, beef, Parmesan and olives over the Ciabatta and drizzle with the remaining basil oil.
5. Serve with the salad.