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Use 10-12 oz sirloin for two to share.
Provide salt, pepper and a drop of oil for frying.
You need large peppers.
You need large red onion.
You need courgette.
You need to prepare mushrooms.
Provide small aubergine.
You need wholegrain mustard.
Provide balsamic vinegar.
Provide olive oil plus extra for soaking the vegetables before cooking.
Use lemon juice.
You need truffle oil (optional, but worth it).

Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class.errr, salad. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

If you want to reduce stress levels, cook the steak first, it will benefit from extra resting. If you’re resilient, follow the instructions below..
Season the steak with salt and pepper. Core, top and tail the vegetables and cut the peppers and onion into eights, slice the aubergine and courgette into thickish strips and halve the mushrooms, if large. Place them all in a large bowl and drizzle generously with olive oil. Preheat a frying pan and the grill with no rack on it. Place the vegetables in the hot grill pan, season with salt and pepper and cook for 20 minutes, tossing around every now and then. Meanwhile, when the frying pan is smoking hot, set the timer for 4 minutes, place the steak in the pan and flip every 15 seconds. Remove and keep in a warm place, covered loosely with foil..
Mix the dressing for the veg with the mustard, balsamic, oil and lemon juice. When the vegetables are cooked, pour the dressing plus the resting juices from the steak over them and toss well. Slice the steak, divide the vegetables onto plates and drizzle with a little truffle oil. Place the steak slices on top of the vegetables and serve..

Arrange the steak slices atop the salad and sprinkle with the remaining cheese. I repeat: I love a good steak salad. I'll take the dressing any old way, too. Blue cheese is a mainstay Steak fat in a salad ain't cool. Throw the steak into a large zipper bag… Then pour half the dressing.

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