Scotch, panzanella, torn bread, tomato, red onion, herbs olive oil, red wine vinegar matched with Mills Reef Reserve Cabernet Merlot 2012

Ingredients - serves two

• 2 x 250g scotch steaks
• rice bran oil
• ½ baguette, torn into inch pieces
• 1 clove garlic, smashed
• 2 over ripe tomatoes
• 4 Tbsp Olive oil 
• ½  red onion, finely sliced
• 2 Tbsp aged balsamic
• Handful of parsley, roughly chopped
• Handful of basil, roughly chopped
• Sea salt
• Black pepper

Master tip:

Traditionally old bread is used if you have it for the panzanella, if you leave it to sit for ½ an hour before you use that will help the flavours bed in.

1. To make the panzanella take the torn bread and add half the olive oil, toast off in a pan with garlic clove until crispy all over then reserve in a bowl.
2. Crush the tomatoes into the bowl and toss with the bread, then add the rest of the olive oil, red onion, aged balsamic, parsley, basil and sea salt.
3. Finish with ground black pepper.
4. Cook the scotch steaks in a pan for about 3 minutes each side until medium rare, rest on the chopping board for a couple of minutes.
   
5. Carve across the grain and lay on a plate, place the panzanella along the top.