Steak Salad

1 topside filet steak
2 tbls Extra virgin olive oil
Handful basil leaves chopped
1 tsp dried thyme
1 tsp dried rosemary
1 clove garlic, finely chopped
50g feta cheese, chopped into small pieces
Handful of cherry tomatoes, halved
½ red pepper, diced
Handful pitted black olives, halved
Handful wild rocket roughly chopped
½ lemon
1 red chilli* thinly sliced

In a bowl mix the dried herbs with the garlic, half the basil and half the oil, season with sale and pepper and spoon over the steak. Allow to marinade for 30 minutes.
Mix the remaining ingredients, except the chilli, in a bowl and squeeze over the lemon juice and good glug of oil.
Heat a little oil in a pan, add the steak allowing, cooking for 4-5 minutes on each side to ensure a good sear. Spoon the marinade over as you cook to allow the herbs to form a crust. Remove from the pan and rest for 5 minutes.
Serve the salad onto small plates in equal portions, slice the steak and arrange on the plate. Drizzle any remaining cooked marinade over and scatter the chilli slices


*Use a large red chilli to ensure only a little heat and pretty slices.