Of course at its heart this is just steak and salad, but this salad is so perfectly suited to steak, I had to blog about it.
I’ve not really been a fan of radishes. I had a stepfather who used to love them, and I remember really screwing my nose up when I tried one. But I think they are very pretty and I like the idea of radishes. The idea of little thin discs of crunchy radish through a salad could provide a great peppery note. Well, as a little exchange of Christmas gifts today, Windellama Organics gave me a bunch of their beautiful oval shaped radishes. Of the two they had, these were least hot; as it turns out, they were just what I needed.
Having picked up a lovely little scotch fillet from Gilmore Braes, and a bag of rocket, I simply knew all these lovely goodies had to be put together. I had a tiny little sweet red salad onion in the pantry, and wanted to dress the whole lot with a mustard dressing. I say, it worked a treat.
|freshly ground pepper|
|1||teaspoon||extra virgin olive oil|
|1/4||teaspoon||wholegrain or English mustard (depending on your preference)|
|1||teaspoon||white wine vinegar|
|1||tiny salad onion|
Remove your steak from the fridge to allow it to come to room temperature. Rub the steak with a little olive oil and season with pepper.
Bring your griddle pan to the heat. When the pan is searing hot, place the steak in the pan and cook to your liking. Remove the steak from the pan and rest on a plate in a warm place.
Meanwhile, combine the olive oil, mustards and vinegar. Using the long blade on your vegetable grater, finely slice the radish. Cut the salad onion into thin rings. Combine all the salad ingredients and dress to taste.
Serve the steak with the dressed salad.