'The high steaks' sharing board
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
'The high steaks' sharing board
This casual take on steak and chips is the ideal Friday night supper for friends. You could add a few more shop-bought steak sauces if you want to give your guests a bit of variety
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
790Kcal
Fat
61gr
Saturates
31gr
Carbs
16gr
Sugars
14gr
Fibre
2gr
Protein
44gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the steaks
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 3 garlic cloves, crushed
- 2 sprigs rosemary, finely chopped
- 3 x 285g Taste the Difference ribeye steaks
For the red onions
- 2 tbsp olive oil
- 3 red onions, sliced
- 2 tbsp balsamic vinegar
- 2 tbsp light brown sugar
For the blue cheese sauce
- 150ml double cream
- 150g blue cheese, crumbled (we used St Agur)
- 1 tsp Worcestershire sauce
To fill the board
- Anya potatoes, roasted with olive oil
- Little Gem lettuces, halved and chargrilled
- baby tomatoes, halved
- a few handfuls of watercress
Step by step
Get ahead
Marinate the steaks, cook the onions and make the blue cheese sauce 3-4 hours ahead.
- For the steaks, mix all the marinade ingredients together. Place the steaks in a shallow dish and add the marinade. Cover and marinate in the fridge for 2 hours.
- For the onions, heat the oil in a frying pan and fry the red onions over a low heat for 25-30 minutes, until very soft and starting to caramelise. Add the balsamic and sugar and continue to cook for another 5 minutes, until nice and sticky. Set aside.
- For the blue cheese sauce, put the cream, blue cheese and Worcestershire sauce in a small saucepan and heat gently, until the cheese has melted. Keep warm until you’re ready to serve.
- Remove the steaks from the fridge 30 minutes before you’re ready to cook them. Sear the steaks in a hot griddle pan to your desired level of cooking, turning occasionally; 5 minutes for rare, 6-7 minutes for medium-rare, 10 minutes for well-done. Remove from the pan and leave to rest for a couple of minutes, then slice thickly.
- To dress the board, put the caramelised onions and blue cheese sauce in two bowls and place on a large board, then pile on the sliced steak. Add some roasted potatoes, chargrilled Little Gem lettuce, tomatoes and watercress. Drizzle some of the sauce over the steaks just before serving.
