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Grilled steak salad with pesto & crostini
- 2 x 200 g 21-day matured quality rib-eye steaks
- olive oil
- sea salt
- freshly ground black pepper
- 1 sprig fresh rosemary, leaves picked and chopped
- tablespoon dried oregano
- 2 slices ciabatta bread, about 2cm thick
- 2 tablespoons green pesto
- 1 clove garlic, cut in half
- 100 g mixed salad leaves
- juice of 1 lemon
Directions:View on Jamie Oliver
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