Transform steak and vegetables into a restaurant-worthy meal with Alastair McLeod | 7NEWS

Ingredients

• 2 x 3cm thick slices rump cap of beef, cut against the grain
• Extra Virgin Olive Oil
• Sea salt & freshly milled pepper
• ½ small bunch mint, leaves picked
• 4 Lebanese flatbreads
• 2 golden shallots, peeled & finely chopped
• 100g Sicilian olives, coarsely chopped (by hand)
• 80ml green olive brine
• 1 lemon, zest & juice
• 1 tbs white wine vinegar
• 1 tbs lilliput capers
• ½ cauliflower, thinly sliced
• 40g unsalted butter
• Milk
• 50-100ml thickened cream
• Parmesan
• Forum cab sauvignon vinegar
• Salt