Ingredients

Method

• 400 g free-range sirloin steak
• Sunflower oil, for rubbing
• Sea salt and freshly ground pepper, to taste
• 150 g radishes, thinly sliced
• 200 g fennel, thinly sliced
• 50 g Mediterranean cucumber, peeled and thinly sliced
• 3 T olive oil
• 3 T red wine vinegar
• 140 g figs, torn

Method

Ingredients

1. Rub the sirloin with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 2 minutes on each side. Set aside to rest.
2. Toss the radishes, fennel and cucumber in the olive oil, vinegar, salt and pepper.
3. To serve, scatter the salad on a plate, top with the thinly sliced steak and figs. Serve immediately.

Cook's note: Woolies’ free-range steak is matured for a minimum of 35 days to guarantee tenderness and flavour and our free-range beef is never given growth hormones or routine antibiotics – Truitjie van Rooyen, product developer.

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