Steak Salad with Cashel Blue, Honey and Pecans
Serves 2
15 minutes
INGREDIENTS:
2 rib-eye beef steaks (150g . 5oz each)
1 tbsp olive oil
70g (2.5oz) mixed green salad leaves, washed
100g (3.5oz) blue cheese
80g (2oz) pecans, roughly chopped
1 tbsp honey
For the dressing:
3 tbsp extra-virgin olive oil
juice and zest of ½ lemon
1 tsp Dijon mustard
sea salt and freshly ground black pepper
METHOD:
1. Take the steaks out of the fridge at least 30 minutes before you cook them. They should be at room temperature before going in the pan.
2. Place a frying pan or griddle pan over a high heat and leave for at least one minute. Brush both sides of the steaks with olive oil and season with sea salt and freshly ground black pepper. Place them on the hot pan and cook for three minutes on each side and then three minutes off the heat to rest. This will cook them medium rare.
3. Meanwhile make the dressing by whisking the extra virgin olive oil, lemon, Dijon mustard, honey and crushed garlic together until it becomes an emulsion. Place the salad leaves in a bowl and pour the dressing over and toss well. Divide the dressed salad leaves between two plates.
4. Then toast the pecans in honey, by placing a frying pan over a medium heat, pour in the chopped pecans and drizzle the honey on top. Toss and cook for 3 minutes.
5. Slice the steaks on the diagonal, against the grain, no thicker than one-half inch (preferably a bit thinner). Arrange the sliced steaks on top of the salad.
6. Crumble the Cashel blue cheese and toasted honeyed pecans on top.
