Anyway Pascal is now back and so it is time to cook again. As it was super hot today we wanted a barbecue but we also wanted something quite light so this recipe card from Waitrose was the perfect option. It took about 20 minutes in total.
Ingredients for 2 people:
Around 350-400g beef sirloin steak
2 cloves of garlic, crushed
75g Roquefort
5tbsp soured cream
100g fine green beans, chopped into bite size pieces
4 thick slices of mixed olive ciabatta
1 tbsp olive oil
1 sweet Dolce Verde Romaine lettuce, roughly torn (you could use iceberg if easier)
2 tbsp snipped chives
Crush the garlic cloves and rub one on to each steak.
Roughly mash the Roquefort in a bowl and then stir in the sour cream. Place in the fridge until ready to serve.
Boil the beans for 3 minutes (or according to the packets instructions).
Drain and cool (I rinsed them under cold water). Cut into bite size pieces.
Brush the bread with oil.
Cook the bread and steaks on a barbecue or in a griddle pan for a couple of minutes on each side (you may want to cook the steak longer if you prefer it more well done).
Place the lettuce and green beans in a large serving bowl.
Tear or cut the toasted bread into pieces and add to the salad.
Add the blue cheese dressing and mix well.
Serve with a sprinkling of chives.
Wow this was really good! I am a big fan of the steak and blue cheese salad at Sophies Steakhouse in Chelsea but this was even better. Very simple but full of flavour. I never realised it was so easy to make blue cheese dressing - I will definitely be making this again and / or variations of this salad starting with an iceberg wedge with blue cheese and bacon - another favourite of mine!
You can enhance this recipe by marinating the steak in a couple of tablespoons of Jack Daniels whiskey for a few hours or even overnight.
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