Seared Steak with a Spring Salad
3 Mick's Meat Barn Premium Rib Fillet Steaks
1/2 Bunch Asparagus, trimmed
Handful of Green Beans, trimmed
1/2 cup Podded Fresh Peas
150g Mixed Green Salad Leaves
2 Shallots, finely sliced
Sea Salt & Pepper
1 tbsp Dijon Mustard
2 tbsp White Wine Vinegar
60ml (1/4 cup) Olive Oil
Step One - Prepare the steaks with a dash of olive oil on both sides. Season with salt & pepper.
Step Two - Bring a saucepan of water to the boil and lightly blanch the asparagus and green beans. Using a slotted spoon remove the greens from the saucepan and place into a bowl of iced water. Allow to sit for 5 minutes.
Step Three - Over a medium-high heat sear each steak in a large frying pan for 3-4 minutes each side. Remove from the pan and set aside, covered, for 5 minutes.
Step Four - Prepare the salad by slicing the asparagus and beans into 1 inch pieces. Toss the salad greens, asparagus, beans, peas and shallots together in a large bowl.
Step Five - In a small bowl whisk together the dijon mustard, white wine vinegar and olive oil. Season with salt & pepper to taste.
Step Six - Serve by layering the salad mixture and finely sliced Mick's Meat Barn Premium Rib Fillet Steak. Top with the mustard dressing.