2 long green chillis, chopped
3 cloves garlic, peeled and minced
250g mild blue cheese – I used Cashel Blue
1 tsp finely grated lime rind
3 tbsp lime juice
2 scallions (green onions), chopped
1 tsp anchovy paste
2 X 300g sirloin steaks
Sea salt flakes
1 tbsp black peppercorns
1 tbsp pink peppercorns
2 good knobs butter
FOR THE SALAD
4 scallions. Head and roots trimmed
Large handful lambs lettuce or rocket (arugula), rinsed
2 long green, mild green chillis, deseeded, thinly sliced
150g sugar snap peas, cut into 2-3 pieces on the diagonal
Baby herbs such as basil (optional)
FOR THE DRESSING
2 tsp dijon mustard
1 small lemon
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
Add buttermilk, chillis, garlic, 75g blue cheese (finely crumbled), lime rind and juice, scallions and anchovy paste to a food processor bowl and whizz until smooth.
Add to a large ziplock bag, add the steaks, seal well and toss to coat meat thoroughly. Chill in fridge for 2-3 hours.
Whilst steaks are marinating, using a small, sharp knife, carefully and as thinly as you can, slice the trimmed scallions lengthways, getting them as skinny as you possibly can. When cut, add to a deep bowl of iced cold water and allow to rest alongside steak in the fridge. This causes the scallions to curl up into twisty ribbons and looks great in the end dish. (You can skip this of course and just add them sliced).
Using a pestle and mortar, grind black and pink peppercorns along with 1 tbsp sea salt flakes to a fine consistency. Spread half out over a large dinner plate.
Remove steaks from fridge and shake off excess marinade.
Coat both sides of each steak with the crushed peppercorns.
Heat some olive oil in a griddle pan until super hot, add first steak and sear for 3 minutes without moving the steak, to form griddle marks and form a crust. Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. 30 second before the end of cooking, add a good knob of butter and coat the steak well. Remove the steak from the pan, repeat with the second and let both rest on a board or platter for a few minutes before serving.
To assemble the salad, toss the lambs lettuce or rocket in a bowl along with the sliced peas, sliced green chilli, baby herbs, and crumbled remaining blue cheese.
Add all dressing ingredients into a glass jar, shake very well to mix and serve drizzled over the salad alongside cooked steaks.
All ingredients listed are available to buy from the Dollard & Co. Food Hall now.
Recipe & Imagery Credited to Katie Quinn. To see her full range of recipes, visit her website here