1 triple punnet of B Sow Healthy Microgreens – garlic chives, pink radish and mixed mustard
1 little gem lettuce, base removed, leaves separated and washed
2 Sirloin steaks
2 tbsp olive oil
1 tbsp Balsamic vinegar
A pinch of freshly ground black pepper and salt
- Season the steaks with freshly ground black pepper and salt. Heat a griddle pan over a medium to high heat, when hot add the steaks, and cook for 3 - 4 minutes on each side.
- Meanwhile, prepare the salad. Place the gem lettuce leaves in a bowl and break in half if the leaves are too large. Snip the 3 punnets of microgreens and add them to the bowl, toss together.
- Serve the steaks on top of the salad and drizzle with olive oil and balsamic vinegar. Season with more freshly ground black pepper and salt if required.