Steak with Roquefort butter and chopped salad
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
This quick steak recipe is served with a punchy roquefort butter and a fresh chopped salad. You’ll need a food processor and a weight or heavy pan to press the steak as it cooks.
Ingredients
For the roquefort butter
For the chopped salad
- 1 baby gem lettuce, shredded
- 1 red endive, shredded
- 1 avocado, chopped
- 20g/¾oz baby spinach, finely chopped
- 1 ripe beef tomato, chopped
- salt and freshly ground black pepper
To serve
Method
To make the Roquefort butter, put the Roquefort and butter in a food processor and blitz until smooth.
For the steak, season the steak with salt. Heat a frying pan until very hot, then add the steak and press it down with a weight or heavy pan. Sear until well coloured on both sides and a crust has formed. Cook on each side for 1-2 minutes.
Transfer the steak to a board and leave to rest for 10 minutes, then slice.
To make the chopped salad, put the lettuce, endive, avocado, spinach and tomato in a large bowl. Season with salt and pepper and toss together.
Brush the steak with the Roquefort butter and serve with the chopped salad. Garnish with the Roquefort cheese and tarragon leaves.
Recipe tips
Make the roquefort butter ahead and chill it until needed. Bring it back to room temperature before brushing over the steak.
