Given that I’m in the land of steak and also a part of the world that I think does salads particularly well, I thought this was a very apt post for this weeks Friday food. Sent in by Mahj, it’s also perfect for the warmer months – I often BBQ meat in the summer then add it to a salad to get a really summery feel to a dish. Take it away Mahj!
I can’t remember where I pinched this idea from, I think I had it in a pub somewhere at sometime and had one of those “hang on a minute. This is really quite easy. I could make this at home” type thoughts.
My go-to salad recipe comes courtesy of Sir Jamie and his Jamie’s Ministry of Food book which I thoroughly recommend. It is his Mediterranean chopped salad and it goes like this:
For 2 people
Small handful of black olives
½ a red onion
1 red chilli
1 Romaine lettuce or 2 little gem lettuces
Bunch of fresh basil
Extra virgin olive oil
Salt and pepper
You can obviously take out and change in whatever ingredients you want, but this is the recipe I use as a base for all my salads. And all you do is chop everything up. It’s really that easy. Sir Jamie recommends you chop all the ingredients (starting with the harder, crunchier veg first) and then pile them all onto the middle of a big chopping board and continue chopping and mixing together. I then divided up the mound of salad into 2 bowls, made a well in the middle of each and added 3 tablespoons of olive oil and 1 of balsamic vinegar into each and mixed both bowls so they were covered in their dressings. As stilton is so strongly flavoured, you want a lighter dressing on the salad.
With your salad done, now you can move onto your steak and stilton. Or, as my husband would call it, the best part!
I tend to use 2 steaks and it doesn’t matter if its rump, sirloin or whatever. Whatever your preference. For the stilton, I think about a 150-200g piece is enough. With that all you need to do is crumble it up and divide between your 2 bowls.
Then all you do is cook your steak in a griddle pan (if you have it). I am designated steak cooker in our house and the real secret is make sure you pan is hot. Like screaming hot. Like so hot you can see the heat waves coming off it and its smoking a little. Then add your steaks. For medium steaks its 3 minutes per side and rest for 4 minutes. You may need to adjust your times given how thick your steak is.
Finally, cut your steaks into strips, divide them into the bowls also and there you have it. This becomes a pretty regular staple in our house from now until September time. And is lovely with a glass of red.
PS. I really should mention that the steak in the photo was more on the rare side which is slightly less done than I like to have my steak, but it still tasted delicious.