Ingredients
- olive oil
- rump steaks 2
- smoked paprika ¼ tsp
- garlic salt ½ tsp
- freshly ground black pepper ¼ tsp
- spring onions 2, chopped
- radishes 6, halved
- Little Gem 1, cut into chunks
- cherry tomatoes 10, halved
- cucumber ¼ small, diced
- chives chopped to make 1 tbsp
BLUE CHEESE DRESSING
- creamy blue cheese (such as gorgonzola dolce or dolcelatte) 50g
- soured cream 4 tbsp
- white wine vinegar 1 tbsp
- Dijon mustard ½ tsp
Method
-
Step 1
Oil the steaks then mix the paprika, garlic salt and pepper, and rub into both sides.
-
Step 2
To make the dressing, put the cheese in a bowl and mash in the soured cream. Whisk in the vinegar, mustard and 1 tbsp water, then season.
-
Step 3
Heat a griddle pan over a high heat until very hot and sear the steaks for 2 minutes each side, then rest for 5 minutes under loose foil.
-
Step 4
Toss the salad vegetables together then plate up with the steak. Drizzle over the dressing then sprinkle over chives to finish.
Nutritional Information
- Kcals 528
- Fat 36.6g
- Saturates 19.8g
- Carbs 8.5g
- Sugars 8.4g
- Fibre 3.6g
- Protein 39.4g
- Salt 1.7g