A good handful of mixed salad leaves from the veg plot washed clean of slugs, bugs and soil. A couple of quartered tomatoes, some peeled diced cucumber and one of the long thin green peppers they sell in the International Store, sliced.
Dry the salad and put in a large dry bowl. Sprinkle over a teaspoon of sumac and mix well. Add the rest of the salad ingredients.
Heat up a cast iron until hot, let it get even hotter and throw in a thin layer of oil. Add the steak – I used a piece of aged rump. Add a good grinding of black pepper and a pinch of sea salt. Cook on the high heat for a few minutes then turn over. When it is done as you like it take the steak out of the pan to rest.
Whilst it is doing that crisp up some pitta bread in a toaster. Make up a quick dressing with oil and thick balsamic vinegar and mix that through the salad. Pile on a plate.
Slice up the pitta and place over the salad. Cut the steak into good chunks and lay it generously over the pitta. Nab a swirl of red wine in the pan to pick up the last of the heat and the bits of flavour that are left and pour that over the steak. Sprinkle some more sumac on top and eat with the rest of the good red wine.