Rib-eye steak with chicory, blue cheese and pickled walnuts

PT30M

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Ingredients

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Rib-eye steak

Pickled walnut purée

Salad

1
To begin, make the walnut purée. Drain the walnuts (reserving a little pickling liquid) and place in a food processor. Blend on high, slowly adding some of the pickling liquid to form a thick, smooth purée. Pass through a fine sieve and transfer to a clean bowl
2
To prepare the salad leaves, cut the base from the chicory and remove any damaged leaves. Separate the leaves and trim the ends
3
Trim the outside of the frisée lettuce and pick some nice pieces from the heart
4
To cook the steaks, season with salt and pepper, pressing firmly into each side
5
Place a pan over a medium heat, add the oil and butter and cook until the butter is foaming and smells nutty, but is not burnt
  • 55g of butter
  • 2 tsp olive oil
6
Increase the heat and lay the steaks in the foaming butter. Cook for 2 minutes on each side, then remove from the pan and leave to rest in a warm place
7
To serve, add the chicory, frisée, blue cheese, chives and pickled walnuts to a bowl. Season with salt and black pepper and dress with a little walnut oil
8
Add a spoonful of the picked walnut purée to each plate and place a steak on top. Dress with the salad and serve
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