Given the choice I would use rib eye steak because of its luscious marbling of fat - making it irresistibly tender and full flavoured. I know this doesn’t appeal to all and a good piece of grilling steak would be fine. The regular turning method to cook the steak is half-inched from Heston B and works so brilliantly I will never cook steak in any other way ever again.

And the salad? Great with (rare - again my preference) red meat but a fine vegetarian offering too.

Ingredients - serves 2 2 x 150g rib eye/grilling steak 2 diagonal slices ciabatta olive oil salt, pepper 6 young beetroot 80g beenleigh blue cheese 2 handfuls crisp salad leaves 40g Essential walnut pieces for the dressing: 1 tsp runny honey 1 tbsp lemon juice 3 tbsp walnut oil

1 Trim the beetroot, leaving 2cm of stalk, wash thoroughly and boil for 20 minutes to tender. Allow to cool, remove their skins by rubbing and set aside. Brush the bread slices with olive oil and grill to golden, set aside.

2 Heat a heavy frying pan to smoking hot. Brush one side of the steaks with olive oil and season with salt & pepper. Place seasoned side down in the pan, fry for 15 seconds, turn and fry a further 15 seconds - continue to turn like this until the steaks have cooked for 3-4 minutes in total then leave to rest in a warm place for 6 minutes before carving into 1cm diagonal slices.

3 Mix the dressing ingredients together in a small bowl. Cut the beetroot into halves and cut the beenleigh blue cheese into 1cm dice. Divide salad leaves, walnut pieces, halved beetroot and diced cheese between plates and sit a crouton beside each salad. Divide sliced beef over the croutons and spoon dressing over the salad - serve.