Ribeye Steak with Asparagus & Jersey Royal Salad and Green Goddess Dressing

Serves 2, takes 30 minutes

Thick-cut ribeye steaks are always a wonderful thing, particularly when served with this smoky, chargrilled asparagus salad, delicate Jersey Royal potatoes and peppery watercress.

We’ve finished the dish with a lusciously bright and herby green goddess dressing. Enjoy it dolloped over your salad and steak, and maybe make a little extra to enjoy throughout the week.

1. Remove your steaks from the fridge at least 1 hour before cooking to bring them up to room temperature.
2. Place all of the dressing ingredients into a food processor and blend until smooth. Taste and adjust the seasoning as needed, then pour into a bowl and leave to cool in the fridge.
3. Drizzle the asparagus in a little olive oil, then place in a griddle pan on medium heat and cook until they are nicely charred but still crunchy. Remove from the pan and set aside.
4. Lightly salt and oil steaks on both sides then place down into the griddle pan. Cook for roughly 6 minutes on each side to get a good medium rare finish. If you prefer your steak more done, add an extra 4 minutes cooking time to each side.
5. Place on a chopping board, cover loosely with a tea towel and leave to rest for 15 minutes.
6. Whilst your steak is resting, toss the cooled Jersey Royals, watercress and charred asparagus in a bowl with 1 tbsp of extra virgin olive oil and a generous pinch of salt. Spoon onto your plates and dot the garlic flowers (if using) in and around the leaves, crumble over the feta cheese, and spoon on generous dollops of your dressing.
7. Thickly slice the steak and nestle next to your potatoes and salad.

2 x 500g ribeye steaks

Olive oil

Salt, for seasoning

300g Jersey Royal potatoes, scrubbed and boiled in salted water for 10 minutes until tender, then cooled and halved

250g asparagus

Bag of watercress

Wild garlic flowers (optional)

Feta cheese, for crumbling

Extra virgin olive oil, for drizzling

For the Green Goddess Dressing:

200g plain Greek yoghurt

200g mayonnaise

1 large avocado

Handful of basil

Handful of parsley

Handful of dill

Handful of chives

2 garlic cloves, peeled

1 lemon, juice and zest

2 tbsp white wine vinegar

Pinch of salt to taste