Method
- Preheat the oven to 200°C fan.
- Blitz half the basil with the garlic, 75ml oil and ⅓ tsp salt to a thick dressing.
- Season the beef and sear in 1 tbsp oil over high heat for 3–4 minutes (medium rare), turning halfway. Rest for 10 minutes.
- Fry the pitta in the remaining oil for 2–3 minutes until golden and crisp; drain and season.
- Toss the chicory, rocket, lemon juice, Parmesan, basil oil and remaining basil in a serving bowl.
- Slice the beef against the grain, add to the salad with the pitta, toss gently and serve at once.
