Ingredients

• 1 small free-range egg yolk
• 2 tsp Dijon mustard
• 1 generous tbsp red wine vinegar
• 30g/1oz brown anchovies tinned in oil
• drained (reserve the oil)
• ½ garlic clove
• finely chopped
• Tabasco sauce
• to taste
• 150ml/5fl oz sunflower oil
• 2 tsp lemon juice
• flaky sea salt and black pepper
• 1 head of chicory
• 1 shallot
• thinly sliced
• 70g/2½oz rocket
• washed
• 250g/9oz sirloin steak
• fat trimmed off
• thinly sliced into ribbons
• extra virgin olive oil
• 4 tsp red wine vinegar
• 6 tbsp of anchovy dressing
• fine salt and pepper

Directions

• For the anchovy dressing
• place the egg yolk
• mustard
• vinegar
• anchovies and garlic in a bowl or food processor. Add a few dashes of Tabasco and a good pinch of salt and pepper. Blend to combine.
• With the motor still running slowly drizzle in the anchovy oil then the sunflower oil and lastly 2 teaspoons of water and the lemon juice.
• Cut the chicory lengthways and using the tip of your knife remove the core. Slice it at an angle into bite sized pieces. Place in a mixing bowl with the shallot and rocket.
• Cover the steak ribbons in olive oil and season. Cook the steak on a hot griddle pan for about 1 minute each side
• depending on how you like your steak cooked.
• Add red wine vinegar to the pan. Let it sizzle for a few seconds then remove the meat and set aside.
• Dress the chicory salad with the dressing and toss it well then top with the warm meat.