These days many young people have a responsible opinion on what they eat. They want to avoid food waste; are aware of the impact of the food we eat on the environment and are conscious of eating for health. They don’t want all tehri food packaged in plastic.

They don’t all want to give up meat but eating less and sharing a large plate of grilled vegetables and salads with some slices delicious, griddled steak is a great way of enjoying less.

Choose cheaper cuts of Scotch beef steak for maximum flavour, grass fed if possible. Bavette steak is a good buy. Prepared from the hindquarter of the flank it has some marbling, is lean and flavoursome.

Remove from the fridge and marinade in olive oil, garlic slithers, thyme leaves, sea salt and black pepper an hour before cooking.


300g piece Aberdeen Angus grass fed rib eye or blade steak

Olive oil

1 clove garlic

Fresh thyme leaves

Sea salt and black pepper

150g chanterelle or Paris brown, cremini mushrooms

2 -3 courgettes

1 red pepper

2 heads chicory

Handfuls rocket leaves, watercress and pea shoots

Flat leaf parsley

Toasted Pine nuts and caper berries


1 tablespoon pomegranate molasses

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice and zest of unwaxed lemon

Black pepper and sea salt

Remove the steak from the refrigerator an hour before cooking.

Season well with black pepper and sea salt, rub with olive oil.

Add slices of garlic and fresh thyme leaves.

Leave to marinade.

Pre-heat griddle

Wash and slice the courgettes and red peppers into strips.

Separate the chicory leaves.

Toss in a little olive oil and griddle until well scored but still a crisp.

Season with sea salt and black pepper and set aside.

Clean the mushrooms.

Warm two tablespoons of extra virgin olive oil and add a clove of garlic finely chopped and some crushed dried chilli.

Sauté the mushrooms until softened.

Season and add a tablespoon chopped flat leaf parsley.

Set aside.

Place the steak on the griddle and cook for 4-5 minutes on each side until well-sealed and blackened.

Set aside to rest.

Whisk the molasses, olive oil and juice and season to make a dressing to taste.

Cut the steak into thin slices. It should still be pink in the middle.

Now assemble the platter.

Lay everything on a large plate decorating with herb leaves, salads and grilled vegetables to create a beautiful tempting display.

Intersperse with the slices of steak and scatter with toasted pine nuts and caper berries.

Drizzle with the dressing and any remaining juices from the steak.