Give your steak dinner a touch of sophistication with a crisp chicory salad and simple anchovy dressing.
For the anchovy dressing, place the egg yolk, mustard, vinegar, anchovies and garlic in a bowl or food processor. Add a few dashes of Tabasco and a good pinch of salt and pepper. Blend to combine.
With the motor still running slowly drizzle in the anchovy oil then the sunflower oil and lastly 2 teaspoons of water and the lemon juice.
Cut the chicory lengthways and using the tip of your knife remove the core. Slice it at an angle into bite sized pieces. Place in a mixing bowl with the shallot and rocket.
Cover the steak ribbons in olive oil and season. Cook the steak on a hot griddle pan for about 1 minute each side, depending on how you like your steak cooked.
Add red wine vinegar to the pan. Let it sizzle for a few seconds then remove the meat and set aside.
Dress the chicory salad with the dressing and toss it well then top with the warm meat.
