Chilli and pecorino Beef Salad

Prep everything first: chop the aromatics, measure the chilli and pecorino elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the parmesan and the rest of the chilli and pecorino flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.