BBQ recipes: Lisa Faulkner's steak tagliata with a pea shoot salad for London's heatwave weekend

If you thought barbecue-ing was just for men, think again.

Celebrity chef Lisa Faulkner is spearheading a campaign to get more women on the coals ahead of summer. And she's not just talking chicken drumsticks and dry sausages - think more steak salads and paneer tikka kebabs.

Watch the video above to learn how to make a delicious steak tagliata with truffle oil

2 sirloin steaks about 200g each

1 tbsp Red wine vinegar

finely grated zest of a lemon and a squeeze of juice

generous pinch of English mustard powder

100ml extra virgin olive oil

75g pea shoots

75g watercress

a small handful of fresh mint leaves, chopped

8 radishes, finely sliced

300g podded fresh peas

75g parmesan shavings

Heat the BBQ until good and hot.

Take the steaks and rub with a little of the olive oil and season with salt and pepper

Cook the steaks on the hottest part of the BBQ for 1- 2 minutes each side. Allow to rest on a piece of foil to catch the resting juices.

In a jug, whisk together the red wine vinegar, lemon zest and juice and the mustard powder with some seasoning. Gradually whisk in the olive oil then add any juices from the resting steak.

Toss the pea shoots, watercress, mint and radishes together with half of the dressing in a salad bowl and then place on a serving platter.

Slice the steaks thinly on an angle, arrange on top of the leaves, scatter with the parmesan and drizzle with the remaining dressing and serve.

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