- 1 large steak, such as sirloin, rib-eye or rump
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 ciabatta bread roll, halved
- 1 tsp Dijon mustard
- handful watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 50g stilton
A true glory of British cheese-making that has much controversy about its origins, how it's…
- splash balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.
Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.
Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.