Steak and lettuce salad with warm broad bean and herb dressing and lime aioli
You will need
2 cloves garlic, crushed to a paste with a little salt
2 x 350g rib-eye steaks, around 2.25cm thick
2 tbsp olive oil
Assorted salad leaves, such as curly leaf salad and rocket leaves
For the lime aioli:
Yolks of 2 eggs, at room temperature
2 cloves garlic, crushed to a paste with a little salt
2 tsp Dijon mustard
1 large lime, juice and zest, finely grated
150ml sunflower oil
100ml mild-flavoured olive oil
For the broad bean and herb dressing:
200g podded young broad beans
100ml extra-virgin olive oil
2 cloves garlic, crushed to a paste with a little salt
25g anchovy fillets, chopped
1 tbsp white balsamic vinegar
15 basil leaves, chopped
10g flat leaf parsley, leaves removed and chopped
Method
1. To make the lime aioli, put the egg yolks, garlic and mustard, a little of the lime juice and a pinch of salt into a bowl, and whisk to combine. Start to drip in the oils slowly, whisking continuously.
2. As the mixture starts to emulsify and thicken, start adding the oil just a little bit faster. Add some salt and the rest of the lime juice.
3. Smear the garlic paste over the steaks, and season with pepper. Pour over the oil and marinade for one hour.
4. Sprinkle a little salt over each side of the steak, then heat a griddle pan, until smoking hot. If you like your steak rare, cook for three minutes on one side, then turn and cook for two to three minutes on the other side. Put to one side and rest for at least 10 minutes.
5. While the steak is resting, make the dressing. Bring a small pan of salted water to the boil and cook the beans for two minutes – drain and peel if necessary. Warm the oil, garlic and anchovies in the same pan and mix well to break down the anchovies. Add the beans and remove from the heat, then mix in the remaining ingredients.
6. Slice the steak across into one centimetre slices and mix with the lettuce leaves. Add the dressing and serve with the aioli in a bowl on the side.
Recipe, Linda Tubby
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