- 4 × 6oz Dollard & Co. Dry Aged Beef Striploin Steaks
- Steak Rub Seasoning (Available In Store)
- Handful of Crumbled Wicklow Blue Cheese
- Bag of Washed Baby Spinach
- Bag of Washed Rocket
- 2 Cloves Crushed Garlic
- 1 Sliced Red Onion
- 2 Handfuls of Sliced Mushrooms
- 8 Cherry Tomatoes
- Bunch of Cooked Asparagus Spear Tops
- Mary Berry’s Honey & Balsamic Dressing
- Six Tablespoons of Olive Oil
- A Good Helping of Parmesan
- Pinch of Salt & Pepper for Seasoning
15 mins before cooking remove the steaks from the fridge so the meat can relax.
Heat a frying pan on a high heat. Rub the steaks with a little oil and season with
the steak rub.
Gently place the steaks in the hot pan and cook to your liking, flipping regularly.
Remove onto tin foil, add a small knob of butter to the top of each steak, and
loosely wrap in the foil.
Return the frying pan to a high heat, adding in the remaining olive oil. Working
quickly to avoid burning, fry the red onions and garlic, add the asparagus and
cherry tomatoes and toss and cook for 1 minute. Add the mushrooms, season
a little and cook for a further minute.
Remove from heat, and add the blue cheese and allow to slightly melt,
followed by the spinach and rocket to lightly wilt.
Toss with the other ingredients and turn out into a salad bowl, season and
dress with the honey and balsamic dressing.
Divide into serving bowls, slice each steak into five pieces and arrange over
the salad leaves. Finely grate parmesan over the entire bowl and serve.
THIS DISH SERVES: 4 People
WINE TO PAIR WITH THIS DISH: Twiggy Montepulciano D’abruzzo
All ingredients featured in this recipe are available to purchase from the Dollard & Co. Food Hall. Follow the series, and show us your creations at #dollardcooks.