Warm Steak Escalopes and Tomato Salad

Serves: 4

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Total Time: 25

Prep Time: 20

Cook Time: 5

• 30 ml (2tbsp) wine vinegar
• 105 ml (7tbsp) olive oil
• 15 ml (1 level tbsp) each chopped fresh chives and parsley
• 5 ml (1 level tsp) caster sugar
• 50 gram(s) black olives, finely chopped
• Sea salt flakes and ground black pepper
• 375 gram(s) plum tomatoes, finely sliced
• 50 gram(s) shallots, finely chopped
• 4  x 125g fillet steaks
• 250 gram(s) tub ricotta cheese
• Flat-leafed parsley sprigs to garnish

Method

1. Combine the vinegar, 75ml (5tbsp) oil, herbs, sugar and olives in a small bowl and season well. Place the tomatoes in a shallow dish with the shallots and spoon the dressing over. Set aside while you prepare the steaks.
2. Place the steaks between sheets of greaseproof paper or clingfilm and gently flatten with a rolling pin to form very thin escalopes; season with ground black pepper. Heat the remaining oil in a large heavy-based frying pan. Add the steaks in batches and cook over a high heat for 30sec on each side.
3. Arrange the tomato salad on four serving plates and top each serving with a large spoonful of ricotta cheese. Arrange the steak on top of the tomatoes, garnish with parsley sprigs and serve immediately.
4. SERVE WITH... Rocket and toasted ciabatta slices.

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