Beef carpaccio salad with fresh figs

Method

1. Brush the outside of the beef with oil and season with salt and pepper. Heat a griddle or heavy-based frying pan until smoking hot, then sear the beef for 1-2 minutes until browned all over. Remove from the heat, transfer to a plate, wrap in cling film and freeze for 1-2 hours.
2. Dust a plate with the flour then add the capers, tossing them to lightly coat. Heat a shallow layer of olive oil in a small frying pan until shimmering hot, then add the capers and cook for 1-2 minutes until crisp and golden. Drain on kitchen paper.
3. Put the extra-virgin olive oil, vinegars and a pinch of salt and pepper in a jar. Seal and shake until emulsified.
4. To serve, unwrap the semi-frozen beef and slice it as finely as you can. Tear or slice the figs in half, then arrange the beef, figs, crispy capers, rocket and herbs (if using) among serving plates. Finish with the manchego shavings and drizzle over the dressing.