Warm steak salad with shallots, petit pois and Roquefort

Serves: 2
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 1 rib eye steak (200g)
  • A little sunflower oil
  • Salt and pepper
  • 1 tbs Dijon Mustard
  • ½ tbs golden brown sugar
  • Pinch of salt and black pepper
  • 80mls sunflower oil
  • 2 tbs olive oil
  • 2 tbs warm water
  • 1 tbs balsamic vinegar
  • 100g petit pois, defrosted
  • 1 large shallot, peeled and finely diced
  • 10 seedless grapes, halved
  • 100g mixed salad leaves
  • 150g Roquefort cheese

1 Rub the steak with a little sunflower oil and season it. Heat a frying pan, or even better a ribbed grill pan, till lightly smoking and cook the steak how you like it. Remove from the heat and put it somewhere warm to rest.

2 Meanwhile put the mustard, sugar, salt and pepper into a bowl and slowly start to whisk in the oils. Once emulsified, it will be quite thick so add the water and vinegar to thin it down.

3 Add the peas, shallots and grapes to the bowl then slice the steak thinly and add it and its juices.

4 Sit the salad leaves on top then gently turn everything together, making sure the leaves are coated in the dressing.

5 Divide onto plates or put it all on a platter, with nuggets of the Roquefort spooned on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford