• olive oil
  • 2 rump steaks
  • ¼ tsp smoked paprika
  • ½ tsp garlic salt
  • ¼ tsp freshly ground black pepper
  • 2 spring onions, chopped
  • 6 radishes, halved
  • 1 Little Gem, cut into chunks
  • 10 cherry tomatoes, halved
  • ¼ small cucumber, diced
  • chopped to make 1 tbsp chives


  • 50g creamy blue cheese (such as gorgonzola dolce or dolcelatte)
  • 4 tbsp soured cream
  • 1 tbsp white wine vinegar
  • ½ tsp Dijon mustard


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating