4 x 300g dry aged rump steaks


salt & pepper

For the salad

head of kale

1 red onion, very thinly sliced

30g toasted pine nuts

150g parmesan

30g sunflower seeds

For the dressing

8 salted anchovies

2 cloves garlic

50g capers

30g Dijon mustard

5g chilli flakes

5g ground cumin

5g smoked salt

5g crushed black peppercorns

zest and juice of 4 unwaxed lemons

200ml extra virgin olive oil


1. Bring steak to room temperature. Oil, season really well, then char grill for 3 minutes each side. Rest for 3 minutes

2. Make the dressing by mixing all ingredients until smooth

3. To make the salad, cut the stem out of the kale then cut into rough pieces. Put in a bowl. Sprinkle on some salt and toss the kale for 2 minutes

4. Now add the rest (except cheese), add dressing, then toss gently

5. Serve big fat juicy steak on top of kale salad and grate on parmesan

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