Sliced steaks with sweet and spicy salad on top

  • 4 butler's steaks
  • Extra virgin olive oil, for drizzling, plus 5 to 8 tbsps
  • Salt and freshly ground black pepper
  • 1 small clove garlic, finely chopped
  • 2 tbsps tomato ketchup
  • 2 tbsps grainy Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsps white balsamic vinegar
  • 1 large heart cos lettuce, chopped
  • 1 bundle rocket, chopped
1) Remove the steaks from the refrigerator and leave to sit at room temperature, to take the chill off. Meanwhile heat a griddle pan to high.

2) When the pan is very hot, drizzle the steaks with extra virgin olive oil and season with salt and pepper, to taste. Cook for 3 to 4 minutes on each side for medium-rare, a couple of minutes longer for medium-well. Remove the steaks to a cutting board and leave to rest for about 5 minutes before slicing.

3) Meanwhile, in a salad bowl combine the garlic, tomato ketchup, mustard, Worcestershire sauce and vinegar. Whisk in 5 to 8 tablespoon of extra virgin olive oil and season with salt and pepper, to taste.

4) Add the lettuce and rocket and toss. Slice the steaks, arrange on serving plates and top with the salad.

Rule the Kitchen with More Recipe Faves

Pan-fried T-bone steak
Pan-fried T-bone steak
Time
12
Serves
2-4
Difficulty
Easy
Southern-style steaks
Time
30
Serves
4
Difficulty
Easy
Steak with Whisky Peppercorn Sauce
Steak with Whisky Peppercorn Sauce
Time
60
Serves
4
Difficulty
Easy