Step 1

Place the artichokes, ricotta, feta, shallot and garlic in the bowl of a food processor and process until almost smooth. Season with salt and pepper.

Step 2

Preheat a barbecue grill or chargrill pan on medium-high. Brush steaks with 1 teaspoon of the oil. Season with salt and pepper. Cook on grill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 3

Place the capsicum, mushrooms, rocket and pine nuts in a large bowl. Drizzle with vinegar and the remaining oil, and gently toss to combine.

Step 4

Spoon the artichoke puree among serving plates. Top with steaks and serve immediately with rocket salad.