Ingredients

2 packets	Silver Fern Farms beef flat irons (Main)
1 cup	Basil
1 cup	Flat leaf (Italian) parsley
2 tsp	Dijon mustard
2	Garlic cloves, crushed
2 Tbsp	Extra virgin olive oil

Pesto salad

2 cups	Basil leaves, green and purple
1 cup	Fresh parsley
1 cup	Roasted almonds, roughly chopped
¼ cup	Pine nuts, toasted, roughly chopped
50 g	Pecorino, grated or thin shavings
1 cup	Kalamata olives
1 drizzle	Extra virgin olive oil
1 squeeze	Lemon juice
4	Ciabatta bread, to serve

Directions

1. In a food processor blend together the herbs, mustard and garlic. Blend in the olive oil and season to taste with salt and freshly round black pepper. Rub each Silver Fern Farms Flat Irons steak with the herb mix and leave to marinate for 20-30 minutes before cooking.

2. Heat a heavy based frying pan or barbecue. Cook the steaks for 3 minutes each side. Remove and rest for 5 minutes.

3. To prepare the salad, quickly toss together the basil leaves with roasted almonds, pine nuts, shavings of pecorino, and olives if using. Drizzle with olive oil and lemon juice and season to taste with plenty of sea salt and freshly ground black pepper.

4. Arrange the salad components on serving plates and top with the cooked Silver Fern Farms flat irons. Serve with thin slices toasted ciabatta bread.