How To Make A Steak Salad

A very warm welcome to you. I'm going to show you how to do a very simple dish. It's a salad of steak with a blue cheese dressing.

But I think it's good because it shows you how to cook a steak properly, how to make the blue cheese dressing and also the basic principles of the salad. It's kind of a three for one. This steak here was quite thick but what I did was put it between two sheets of cling film and just batted it out.

Actually, it's a four for one because the secret of cooking on a griddle is always have a hot griddle pan. And this has been going for about 5 or 6 minutes and it is absolutely furious with heat. The other thing is don't put any oil either on the meat or on the pan because all that's going to happen is it's going to end up going in the extractor up there.

I'm just going to take this piece of steak out. Lay it on the griddle so it's facing one way and we're going to give it a turn in 1 minute. I'm going to give my hands a quick rinse because I did actually just touch some raw meat.

I'm going to prepare the lettuce for the salad. This has been washed, drained, and it's a heart of romaine. Before I carry on, I'm just going to turn the steak exactly the other way just so we get a nice lattice going.

I'm just going to slice along just as much as I need. I'm only going to do one portion, so that ought to do it. That can go in the bowl here.

I'm going to turn the steak around, I've already got that nice sort of lattice pattern on there. I'm going to get to work on making the dressing. The first thing is I'm going to add a little bit of cream fresh, so that goes in there.

I'm going to add some blue cheese, which I'm just going to crumble in. Now, I do need to keep an eye on my steak. So I'm going to turn that the other way, but it doesn't take long to cook, probably about a minute and a half on each side.

I'm going to add a little bit of milk just to thin out the dressing. Add a bit more blue cheese to it. I probably got a little more than I need so I'm just going to spoon some of that out.

But whenever you make a salad, I think you should always make the dressing in the bowl, which I'm doing here and then go in with your hands. That steak has been on for the time that we've been doing this, about 2 and a half minutes so what I'm actually going to do now is take that off the grill. Personally I like it absolutely blue but if you want to cook it any longer, then feel free to do so.

But I think that's lovely. I'm just going to keep mixing until I get a nice even consistency. I'm not worried that I've got way more than I need because I'm going to use another bowl.

So like I said, there's some generous lumps of blue cheese and a little bit of seasoning and by that I just mean salt and pepper, so in it goes. I have got more than I need, so what I'm going to do is just spoon, make sure there are some nice lumps of blue cheese in there. And just pop that in the base, maybe one more, no one's going to complain if it's really cheesy.

I've got my lettuce so I'm going to just throw that in. And now, I'm going to cut my steak. So here's my steak and I'm just going to cut it on the angle.

Now, like I said, I like it absolutely blue inside, but if you prefer something a little bit more cooked, just leave it on the grill as long as you like. Again, you can cut the fat out if you like, but I quite like it. I think that's where all the flavors are.

I'm going to add that to my salad and then just give it a really good old mix. So, the basic principles of making a salad, make the dressing in a bowl and then combine and what we're going to do now is just plate up. Just drizzle it with a little bit of olive oil on the top, a little bit of black pepper.

Such a simple dish. You come home from work you can't really be bothered to cook. I mean, that's hardly cooking, you stick the grill on by the time you put the paper down, taken your