Pan-Fried Beef Steak with Bulgur Salad and Pesto Mayonnaise

Steps

1. BBQ grill to high (if using).
2. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion, carrot and salt for 3-4 minutes, until soft. Add bulgur and bulgur spice mix to pot and cook for 1 minute. Add stock and bring to a boil.
3. As soon as it boils, cover with a tight fitting lid, and reduce to lowest heat to cook for 8 minutes. Remove from heat and leave to steam, still covered for a further 8 minutes. Do not lift lid during cooking. While bulgur is cooking, cut cherry tomatoes in half and grate courgette. Set aside.
4. Pat beef dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a medium fry-pan (preferably heavy-based) on high heat. Cook beef for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for 2 minutes before slicing against the grain.
5. While beef is resting, mix all basil pesto mayonnaise ingredients together in a small bowl.
6. Fluff up cooked bulgur with a fork, fold through vegetables then season to taste with salt and pepper.
7. Divide bulgur salad between plates and top with slices of beef and a dollop of pesto mayonnaise.