Lancashire Flat Iron Steak with Ragstone Goat’s Cheese Salad

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
flat iron steak with ragstone goat’s cheese salad

Ingredients

  • 4 x Lancashire Bowland Flat Iron steaks
  • 200g Ragstone goat’s cheese, with rind on and sliced
  • 2 x Large handfuls of watercress
  • 2 x Large handfuls of rocket
  • 2 teaspoons of Dijon mustard
  • 2 teaspoons of good balsamic vinegar
  • 8 tablespoons of good extra virgin olive oil
  • Sea salt and freshly ground black pepper
  1. Place the Dijon mustard, balsamic vinegar and olive oil into a small bowl and whisk the ingredients with a small whisk until they emulsify into a mayonnaise-type consistency. Then set aside.
  2. Heat a little olive oil in a heavy-based frying pan and fry the steaks for 3 minutes each side turning only once.
  3. Season each side of the steaks while frying with sea salt and black pepper.
  4. Remove the steak from the pan and allow the steaks to rest for 5-10minutes.
  5. Arrange the salad leaves onto 4 serving plates.
  6. Slice the steaks into your preferred thickness and lay over the salad leaves.
  7. Fry the goat's cheese rounds in a small frying pan, over a medium heat for 40-60 seconds each side, just enough to warm them and brown them a little.
  8. Arrange the goat cheese rounds over the steak and salad leaves.
  9. Finally, spoon the dressing over just before serving.