A hearty salad that lets the ingredients shine. This dish celebrates skirt steak, a sublime and underutilised cut from Hayters Hill Butchery beef, paired with divinely creamy ricotta from Cheeses Loves You and topped with two distinct products from the Byron Bay Olive Company: olives brined in one of Antoine’s family recipes, and his totally addictive pickled garlic. The steak is reverse marinated, which helps create an incredible dressing to toss through the freshest, sweetest greens we can select from the local markets. You’ll be able to mop up every bit of this juicy dish thanks to some nicely charred sourdough bread. Simple. Delicious.