1) At least an hour before you want to start cooking, marinate the steak in the olive oil, soy sauce and honey, and season generously with cracked black pepper. Cover and return to fridge.

2) Add the whole beetroot to a pan of cold water, bring to the boil, and boil for around 30 mins, or until tender. When cooked, rinse under cold water, and remove the skin with your fingers (be careful as it can stain). This should come off easily, but if not can be removed with a knife.

3)In the same boiling water, add the baby carrots and blanche for 3 minutes, then remove from water and set aside.

3)In a very hot saucepan, fry the whole steak for around 3 minutes on each side (depending on thickness and how you like your steak cooked). Remove from pan, and set aside for 5 mins to rest.

4)While the steak is cooking, add lettuce, cucumber, cashews, and baby carrots to your plates. Thinly slice the beetroot and add to the salad too.

5)When the steak has rested, slice and place on the top of the salad.

Serve with a basic vinaigrette or with the steak juices as a dressing.