600g cowboy steak (rib-eye steak on the bone) or two sirloin steaks
Salt and pepper (I use smoked salt for this)
50g Avonmore butter mixed with 2 cloves of crushed garlic
12 baby potatoes, halved
100g green beans
125g radishes very finely sliced
150g button mushrooms, finely sliced
2 cups micro (very cheffy) or baby salad salad leaves
6 spring onions, finely sliced
2 tbsp capers, drained
1tbsp extra virgin olive oil
Horseradish Buttermilk Dressing:
2tbsp horseradish sauce (a shop bought jar is fine)
4 garlic cloves, crushed
200ml Avonmore buttermilk
Salt and pepper
To cook the potatoes, boil in a large pot of boiling water for 12 to 15 minutes until tender.
Steam the green beans then refresh in a bowl of iced water.
Oil the steak with a light, flavourless oil such as sunflower oil and season very well with salt and pepper. Allow to rest while you heat up your griddle pan. Place the steak on the griddle pan and cook for 6 to 8 minutes a side for a medium rare cowboy steak. For a medium or well down steak pop the steak into the oven at 180’C for 15 to 20 minutes.
When the steak is done, rub in the butter and garlic and allow to rest for 5 minutes.
Gently mix together the baby potatoes, green beans, radishes, mushrooms and salad
leaves. Garnish with capers and spring onions and drizzle over a little olive oil and a
squeeze of lemon.
Dish up salad for each person and carve some thin slices of steak. Serve with