Steak Salad

Beef eye fillet steak
Tomatoes
Capsicum
Artichoke hearts
Salad leaves
Avocado



Oven roast your tomatoes, capsicum and artichoke hearts for an hour with a little olive oil and black pepper sprinkled over them.
Cook your steak rare (or whatever you prefer) and rest before slicing.
Serve with salad leaves, avacado and a little balsamic based dressing.