A salad has never tasted so good with this delicious savoury dinner your family will love!
Rib-eye steak salad with pear, blue cheese & potatoes
Ingredients:
- 32oz Rib-Eye steak
- 1 pear semi firm
- 1 bunch watercress
- 1 bunch radishes
- 1/2 bulb fennel
- 1 bunch chives
- 1lb cups baby potatoes (boiled to tender)
- 1 cup blue cheese
- 2 tbsp capers with brine
- 1 tbsp grain mustard
- 1 cup Greek yogurt
- ½ grapefruit
- Salt pepper
- Olive oil
Method for steak:
Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.
Remove from heat and leave in pan to rest.
Method for potatoes:
Barely cover the potatoes with water, then add capers with brine, and simmer until tender.
Strain, season and add mustard, yogurt and blue cheese. Chill.
Method for salad:
Finely slice pear, radish, fennel, chives and toss with watercress.
Season add olive oil and 1/2 grapefruit.
Assembly:
Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!
Serves 4
Courtesy of Randy Feltis