Chargrilled Steak with Beer, Mustard and Watercress Salad

Succulent chargrilled ribeye steaks served with homemade beer mustard and a crisp watercress salad with golden bread croutons.

Beef High Protein Steak Salad James Martin

Estimated Nutrition

Calories

1090.2

kcal / serving

2180.4 kcal total

Carbs

57.7g

per serving

115.4 g total

Fat

69.1g

per serving

138.2 g total

Protein

59.3g

per serving

118.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

150

Cider Vinegar

For the beer mustard

tsp

Cider Vinegar

For the salad dressing

GrainsCereals

0.5

loaf

Wholegrain Loaf

Cut into 1.5cm cubes

Liquids

110

Beer

Meat

piece

Ribeye Steaks

250g each

NutsSeeds

Yellow Mustard Seeds

Brown Mustard Seeds

tbsp

English Mustard Powder

Salt

To taste

Black Pepper

To taste

OilsFats

tbsp

Olive Oil

For rubbing steaks

1.5

tbsp

Rapeseed Oil

For frying croutons and dressing

Vegetables

bunch

Watercress

Leaves only

Method

Whisk 5ml mustard with cider vinegar and rapeseed oil, then toss with watercress and croutons.

Slice steaks and serve over the salad with extra mustard on the side.

Fry bread cubes in oil for 3 minutes until golden, then season and drain on paper.

Simmer vinegar and sugar in a pan, then stir in mustard seeds and powder for 3 minutes.

Grill steaks for 3 minutes per side to achieve lattice marks, then rest in a warm place.

Heat a griddle pan and rub steaks with 15ml of olive oil and seasoning.

Add beer to the mustard, blend again, and season with salt and pepper.

Blend the mustard mixture in a food processor until it becomes a creamy purée.