Neven Maguire's Warm Steak Salad with Blue Cheese Dressing

INGREDIENTS

For the Steaks:

• 4 Simply Better 28 Day Matured Irish Angus Striploin Steaks
• 6 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
• 4 Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers
• 4 Sprigs Thyme
• 3 Garlic Cloves, cut in half
• 25-35g Butter
• Sea Salt
• Freshly Ground Black Pepper

For the Marinated Tomatoes:

• 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
• 1 Tbsp Simply Better Balsamic Vinegar of Modena
• 4 Simply Better Tomistar Tomatoes, quartered
• Zest of ½ Lemon
• Pinch sea salt
• 1 Tbsp Fresh Basil, chopped

For the Dressing:

• 4 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
• 2 Tbsp Simply Better Balsamic Vinegar of Modena
• 50g Simply Better English Blue Stilton® Cheese
• 1 Tbsp Flat Leaf Parsley, chopped
• Zest of ½ Lemon

To serve:

• 100g Croutons
• 200g Mixed Salad Leaves, washed

METHOD

1. Place the steaks in a large dish along with the olive oil, thyme and garlic and marinade for 2-3 hours or overnight is best.
2. Remember to take your steaks out of the fridge at least 20-30 minutes before you intend to cook them to allow them to come back up to room temperature.
3. Heat a large heavy-based frying pan over a medium heat, add 1 tablespoon of the oil from the marinade. Season the steaks, add them to the heated pan along with the butter, garlic (if desired) and thyme. Add the bacon to the pan and keep tossing in the oil and butter. Cook the steaks for 3 minutes on each side, turning once, for medium rare.
4. Remove from the steaks from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes. Slice the bacon into bite sized pieces and transfer to a plate. Set aside until required.

For the Marinated Tomatoes:

1. Place the cherry tomatoes in a bowl. Drizzle over the olive oil, balsamic vinegar and add in the lemon zest, salt and basil. Set aside and allow the flavours to infuse.

For the Dressing:

1. Whisk the olive oil, balsamic vinegar and lemon zest together in a small bowl. Crumble in the blue cheese and add the parsley, mix to combine. Set aside until required.

To Serve:

1. Trim the fat from the rested steak and cut into slices.
2. Place the mixed salad leaves on a plate followed by the tomatoes and bacon. Arrange the steak pieces on top along with the croutons. Drizzle over the prepared blue cheese dressing and serve.