STEAK AND BLUE CHEESE SALAD

Salty, tangy blue cheese and rich, juicy steak are such an incredible pairing. It’s quite a sophisticated flavour combination, so this probably isn’t one for the kids, but that’s all right – let’s keep it for the grown-ups.

SERVES 2

2 sirloin steaks, 200g (7oz) each)

Salt and freshly ground black pepper

1tbsp vegetable oil

FOR THE DRESSING

2tbsp soured cream

2tbsp mayonnaise

1tbsp crumbled blue cheese 1tsp American mustard ½tsp white wine vinegar A few dashes of hot sauce

FOR THE SALAD

2 Little Gem lettuces, leaves separated and halved lengthways

100g (3½oz) green beans, blanched and halved

125g (4½oz) cherry tomatoes, halved 8 radishes, quartered

6 cornichons, thickly sliced 2tbsp crumbled blue cheese

TO FINISH

A few chopped chives

Take the steaks out of the fridge about 15 minutes before you intend to cook them (to get them closer to room temperature for even cooking). Season both sides well with salt and black pepper and rub with the oil.

Place a large, non-stick frying pan over a high heat. When it is smoking, add the steaks, holding them fat-end down with a pair of tongs for around 1 minute, or until the fat has crisped up well.

Lay the steaks flat in the pan and cook for 2-3 minutes on each side (they will be browned on the outside but still nice and pink in the middle). Remove from the pan and transfer to a warmed plate to rest.

Mix all the dressing ingredients together in a small bowl and season with a little salt and pepper to taste.

Divide the lettuce, green beans, cherry tomatoes, radishes and cornichons evenly between two serving plates. Scatter over the crumbled blue cheese and season.

Pour the resting juices from the steaks into the salad dressing and stir well, then spoon the dressing over the salad. Slice the steak and lay it on top of the salad. Sprinkle with the chopped chives to serve.