For the roast beef salad
- 450 g piece hanger or onglet steak
- 1 garlic clove, cut in half
- 3 tbsp olive oil
- 20 small spring onions, trimmed
- 4 little gem lettuces, trimmed and cut in half lengthways
- 100 g semi sun-dried cherry tomatoes
- 1-2 tsp balsamic vinegar
For the aioli
- 1 egg, at room temperature
- 2 garlic cloves, crushed
- 2 tsp white wine vinegar
- Pinch of caster sugar
- 1 tsp Dijon mustard
- 100 ml olive oil
- 100 ml ¬sunflower oil
- Sea salt and freshly-ground white pepper
To serve
- Ciabatta bread