Grilled Flat Iron of Beef, Celery, Blue Cheese Dressing

Cook Time 30 minutes

Servings 4


650g flat iron of beef
2 tbsp Extra Virgin Olive Oil
Sea salt and freshly milled pepper
4 stalks celery, cut diagonally into 1cm slices
1 tbsp finely chopped chives
Chervil sprigs, to garnish

Blue cheese dressing
Sea salt and freshly milled pepper
1 tsp Dijon
1 tbsp white wine vinegar
75ml Extra Virgin Olive Oil
50g blue goat’s cheese


Place the flatiron on a tray, drizzle with half of the olive oil and season with salt and pepper. Heat a cast-iron frying pan or griddle pan over a very a high heat until very hot. Add the beef and cook for 2-3 minutes on each side then transfer to a plate and cover with foil.

Meanwhile, to cook the celery place it in a small saucepan with the remaining olive oil, 150ml of water, salt and pepper. Bring to the boil, cover and simmer for 4 minutes. Remove from the heat and allow to cool in the liquid. To serve, slice the beef thinly and arrange on plates with celery and a sprinkling of chives. Spoon the dressing over and finish with the chervil.

Blue cheese dressing
Whisk together salt, pepper, Dijon and vinegar in a medium sized bowl. Whisk in the oil, slowly at first until fully incorporated. Check the seasoning then whisk in the cheese to create a creamy dressing.


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