Prep Time: 10 minutes
Cook Time: 10-15 minutes
Serves: 4

Ingredients

150g eye fillet

1 tbsp Pukara Estate Extra Virgin Olive Oil

⅓ cup tomato, diced

⅓ cup shallots, diced

⅓ cup celery, diced

⅓ cup cucumber, diced

1 tbsp capers

¼ cup cornichons

1 cup heirloom cherry tomatoes

1 tbsp goats cheese

Pinch of Pukara Estate Salt

1 lemon

Method

To make the salad, add tomato, shallots, celery, cucumber, capers, and cornichons to a bowl and stir. Add cherry tomatoes and basil leaves, then toss to combine.

To cook the eye fillet, heat oil in a pan over medium to high heat. Place the eye fillet in the pan and brown on all sides. Turn the heat down and cook for a further minute on each side. Remove the steak from the pan and let it rest.

Meanwhile, to make the salad dressing, add goats cheese, salt, and lemon juice to a bowl and stir.

To serve, dress the salad with lemon juice, olive oil, and a pinch of salt. Smear the goats cheese dressing over a plate. Slice the steak and place it on top of the dressing. Finish by placing the salad around the plate.