Chilli-crusted steak with herb salad
For the steak
- 50g/1¾oz fresh breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tsp dried chilli flakes
- 2 tbsp olive oil, plus extra for rubbing the steak
- salt and freshly ground black pepper
- 150g/5½oz rump steak
For the herb salad
For the steak, place the breadcrumbs, parsley, chilli and half of the olive oil into a mini-food processor, season well with salt and freshly ground black pepper and blend until the parsley is finely chopped.
Transfer the breadcrumb mixture to a plate. Rub the steak with olive oil, then roll in the breadcrumb mixture.
Heat the remaining olive oil in a frying pan until just beginning to smoke, place the steak into the pan and fry for 3-4 minutes on each side, or until cooked to your liking. Leave the steak to rest for five minutes, then slice in half.
For the herb salad, place the herbs into a bowl, then add the soy sauce, balsamic vinegar and oil and stir well to coat the herbs.
To serve, place the herb salad onto a plate with the steak.