Steak Salad

Wash the mixed salad leaves and pat them dry. If needed, tear larger leaves into bite-sized pieces.

Wash the cucumber and slice it. You can slice it into cubes or half-moons.

Wash the cherry tomatoes and cut them in half.

Combine the salad leaves, cucumber, baby spinach and cherry tomatoes in a large bowl.

Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.

Heat 20 ml of olive oil in a frying pan over medium-high heat until shimmering.

Carefully place the steaks in the hot pan. Cook for 3-4 minutes on each side for medium-rare, or adjust time for your preferred doneness.

Leave the steaks to the side to rest a little.

Reduce the heat to medium. Add the butter, rosemary stem, and thyme stem to the pan. As the butter melts, tilt the pan and use a spoon to baste the steaks repeatedly with the melted butter and herbs for about 1-2 minutes.

Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, keeping the steak tender.

Once the steaks have rested, slice them against the grain into strips.

Divide the vegetable mix between two plates.

Arrange the sliced steak strips on top of the vegetables on each plate.

Drizzle each salad with olive oil (about 20 ml per salad) and sprinkle with additional salt to taste.

Enjoy this super delicious Steak Salad. It's a simple yet satisfying meal.