Skirt steak served with spring greens, shaved fennel, sun blushed tomatoes and Parmesan shavings.
Season the steak on both sides. Heat a frying pan until hot, add a little oil and then cook the steaks for 2 minutes on each side. Remove from the pan and leave to rest before serving.
Remove the root from the spring green and finely slice the leaves. Cut the fennel in half, remove the tough core and thinly slice. Dice the tomatoes. Zest and juice the lemon.
Add the greens to same pan used to cook the steak. Cook for 2 minutes then add the lemon juice, tomatoes and the fennel. Season to taste.
Place the springs greens, fennel and tomato in the centre of your plates. Carve the steak and place on top. Finish with a garnish of pea shoots and Parmesan shavings.
«Use any type of meat you like or even fish to make this a dish for all seasons.»