I For An Eye

My dalliance with vegetarianism is over, and to counter-balance last night’s greenies delight I grilled a succulent 200g eye fillet. I seared the edges of the beast and then grilled the steak for 3 ½ minutes each side (lovely and rare!). Once cooked, I rested the steak for 4 minutes to lock in the juices and flavour. The steak was accompanied by one of my all time favourite salads, though I use the term ‘salad’ rather lightly…

http://www.bbcgoodfood.com/recipes/9590/warm-new-potato-salad-with-bacon-and-blue-cheese