This salad is full of protein and iron so if you are hitting the gym this is great fuel. If I have any left over salad I turn it into a filling for a Panini the next day. The Burrata is a cows milk version of mozzarella only softer.

Method

1. Prepare the barbecue for medium-high heat.

2. Place the coarsely crushed peppercorns on a plate.

3. Pres both sides of the steaks into the peppercorns, coating the steaks.

4. Sprinkle the steaks with sea salt and drizzle 1 teaspoon of olive oil over each steak.

5. Whisk the vinegar and 3 tablespoons of oil in a medium bowl to blend and season the vinaigrette to taste with salt and pepper.

6. Cut the heirloom tomatoes in half then place them in a large bowl with the baby spinach leaves and red onion.

7. Toss the salad with the vinaigrette.

8. Grill the steaks, oiled side down first, for about 4 minutes on each side for medium-rare.

9. Remove the steaks from the grill and let them rest for 5 minutes.

10. Using a large sharp knife, cut the steaks across the grain into thin slices.

11. Divide the salad among 4 serving arrange the slices of steak over the top of the spinach, surrounding the salad with the tomatoes and torn pieces of cheese.

12. Serve immediately.