If you have any dressing left over it will keep well in the fridge for 4-5 days. It is worth making extra just to have it available.
Method
- To prepare the steaks: Mix the paprika with the oil then brush it over both sides of the steaks. Season with a little pepper. Set aside while you prepare the dressing and salad.
- To make the dressing: Put the cheese, soured cream, mustard, vinegar and 1 tablespoon of water in a bowl. Whisk until well combined. You want to be able to drizzle the dressing over the steaks so add a little more water if necessary. Stir through half the chives, taste and season.
- To make the salad: In a large bowl combine the scallions, radishes, little Gem leaves, cherry tomatoes and cucumber. Stir through a tablespoon of the dressing.
- To cook the steaks: Heat a griddle pan or barbecue until very hot. Season the steaks with a little salt on both sides. Add the steaks to the hot pan or barbecue and allow to cook for two minutes, then turn and cook for two minutes on the other side. If using a pan you may need to cook the steaks two at a time so that you don’t reduce the temperature of the pan. Depending on how thick the steaks are and how you like them cooked, you may need to cook them for a further one to two minutes on each side.
- Allow the steaks to rest for a couple of minutes before serving.
- To serve: Divide the salad between four plates or arrange on a large serving platter. Either slice the steaks and arrange them on top of the salad of leave them whole and serve alongside the salad. Drizzle over some dressing and sprinkle on the remaining chives and the walnuts. Serve the rest of the dressing in a bowl on the side.
Recipe Video
The text on this page contains all the information in the video below
Always look for the Bord Bia Quality Mark on beef
