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Bistro steak salad

Method

  • Spray the steaks all over with oil, season and cook on a preheated ridged grill to the desired degree. Set aside to rest for about 5 mins, before slicing on the diagonal.
  • While cooking the steaks, whisk the garlic with the mustard. Then add enough vegetable oil, little by little, to reach the right consistency, continually whisking. Add a squeeze of lemon juice with salt and pepper. Mix well, taste for seasoning and set aside.
  • Heat a little olive oil in a heavy-bottomed pan and fry the croutons until golden all over, regularly tossing. Then drain well on kitchen paper towels.
  • When everything is ready, toss the remaining ingredients with the croutons and dressing to taste.
  • To serve, mound the salad on individual plates, arrange the sliced steak on top and sprinkle with a little more dressing.

Ingredients

  • 4 x 150 gm centre cut fillet steaks, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 1 plump garlic clove, crushed
  • 3 heaped tbsp Dijon mustard
  • vegetable oil
  • ½ lemon
  • olive oil
  • a good handful of sourdough
  • croutons
  • 1 bunch asparagus, tips only, blanched & drained well
  • 2 celery stalks, finely sliced
  • 2 tbsp pitted green olives, chopped
  • ½ punnet cherry tomatoes, halved
  • a few baby cos leaves from the middle
  • 2 tbsp walnuts, broken up

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm