Spanish Steak Salad

Prep: Wash and dry all produce. Strip 1 tbsp rosemary leaves (double for 4 people) from the stems. Crush the garlic with the flat side of your knife. Core, then thinly slice the red peppers.

Roast the peppers and garlic: Toss the red peppers on a baking sheet with a drizzle of oil. Wrap the garlic and rosemary leaves in foil with a drizzle of oil, then place it on the baking sheet. Roast in the centre of oven, stirring the peppers halfway through cooking, until they are slightly charred and the garlic is soft, 14-15 min.

Cook the steak: Meanwhile, season the steak with salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the steak. Sear until steak is cooked to desired doneness, 4-7 min per side. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

Toast the baguette: Meanwhile, cut the baguette(s) into ½-inch slices. Transfer the peppers, garlic and rosemary to a cutting board. Finely chop the rosemary. In a small bowl, stir half the rosemary with a drizzle of oil. Arrange the bread slices on the same baking sheet and brush with the rosemary oil. Bake in the centre of the until the bread is toasted, 4-5 min.

Make the vinaigrette: Meanwhile, in a large bowl, mash the roasted garlic, remaining rosemary, vinegar and a drizzle of oil with a fork until smooth. Season with salt and pepper. Add the roasted red peppers and spring mix. Toss to coat.