Garlicky steak and roasted mushroom salad

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 2

Ingredients

1 red onion, sliced
150g/ 5oz large open mushrooms, sliced
150g/ 5oz baby plum tomatoes
1 clove garlic, unpeeled
2 tsp olive oil plus a little for brushing
2 (120g) sirloin steaks, trimmed a little oil for brushing
225g/8oz baby new potatoes (optional)
1 (150g) bag salad leaves (we used Bistro mix)
For the dressing:
1 tbsp olive oil
1 tbsp red wine vinegar
½ tsp caster sugar
salt and freshly ground black pepper

Method

Preheat the oven to 220C/Fan 200C/450F/Gas Mark 7. Place the onion, mushrooms and tomatoes in a roasting tin, add the garlic and olive oil and toss well. Roast for 20 mins or until tender and lightly charred. Remove from the oven.

Meanwhile, heat a griddle pan until really hot. Season the steaks on both sides and lightly brush with a little oil. Cook the steak on the griddle for 8-10 mins turning once until the steak is cooked to your liking. Transfer to a plate to rest for 3 mins, before slicing.

To make the dressing, slip the roasted garlic from the papery skin and crush to a paste with the edge of a knife. Place in a bowl, add the oil, vinegar and sugar and seasoning to taste. Whisk together until smooth. To serve, empty the salad leaves into a large bowl, add the roasted vegetables and dressing and toss together. Divide the vegetables between two plates and top with the sliced steak. Serve straight away.

Cooks tip: For those with a healthier appetite, this recipe works well with boiled new potatoes, which can be tossed whole into the mix.