by Marcus Bean
For the dressing:
- a cup of extra virgin olive oil or pomace oil
- 2 tbsp of white wine vinegar
- 1 tsp of honey
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- Salt and pepper to taste
- 8 stems of asparagus (hard root removed)
- 1 x 8oz Ribeye steak
- Sea salt
- 6 radishes
- 100g of fresh watercress or baby leaf salad
- 10 cherry tomatoes
Make your dressing by adding all the ingredients together and whisking then season to taste.
Heat up a char grill pan until hot, then add a little oil and add your trimmed asparagus and cook until just tender, set aside until later.
Get your Ribeye steak, season with sea salt and place into the pan. Cook for 2-3 minutes on one side then turn over and cook for 2-3 minutes on the other side (medium rare) – cook for longer if you want it more well done. Once you’ve done this remove from the pan and allow to rest in a warm place for 5 minutes before serving.