Layered Steak Salad - cooking recipe

Ingredients

7 tbsp sunflower oil
600 g beef steaks
50 g pine nuts
2 tbsp olive oil
4 slices bread, cut into cubes
5 tbsp white wine vinegar
1 tsp mustard
2 cloves garlic, finely chopped
200 g feta cheese, cubed
200 g lettuce, roughly torn
200 g sun dried tomatoes, chopped
100 g baby spinach

Preparation

Heat 2 tbsp canola oil in a pan and sear steaks on each side for about 3 mins over high heat. Season, remove from heat, cover with foil and allow to rest.
Heat olive oil in the pan and toast the bread over medium heat until golden brown on all sides. Remove and drain on paper towels.
To finish, mix vinegar, mustard, garlic, and remaining canola oil and season. Slice the steak then toss with dressing and remaining ingredients. Serve with croutons.