Fried garlic takes a simple vinaigrette to another level, infusing the oil with its toasty flavour. It's the keystone that locks together juicy steak, creamy avocado and fresh crisp salad leaves. This is one of my favourite salads of all time.
3 tbsp olive oil
3 anchovies, finely chopped
4 cloves garlic, peeled and finely chopped
1 tsp dijon mustard
1 tbsp lemon juice
1 tbsp white wine vinegar
a good pinch of sugar
salt, for seasoning
2 x 300g sirloin steaks
1 cup grape tomatoes, halved
1 small yellow capsicum, very finely sliced
1 avocado, sliced
1 small red onion, very finely sliced
6 cups mixed baby spinach and rocket leaves
1 cup snowpea shoots (optional)
1 tbsp finely chopped parsley
Heat a medium frying pan over medium heat and add the oil, then the anchovies and garlic. Cook for about 3 minutes, stirring regularly until the garlic is browned and crisp and the anchovies have nearly disappeared. Pour the entire contents of the pan into a heatproof bowl and whisk in the mustard, lemon juice, white wine vinegar and sugar and set aside to cool to room temperature.
Return the pan to high heat. When the small amount of oil still remaining in the pan starts to smoke, season the steaks well and fry the steaks until cooked to your liking. Rest in a warm place until ready to serve.
Toss the tomatoes, capsicum, avocado, onion, salad leaves and, if using, snowpea shoots together. Thickly slice the steak and arrange on top of the salad. Combine any meat juices with the dressing, add the parsley and whisk to combine. Pour the dressing over the salad to serve.