Ingredients

4 x 300g dry aged rump steaks

oil

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

Method

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

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com