Steak salad with salt-baked Jersey Royals
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Steak salad with salt-baked Jersey Royals
Roasting the potatoes in a salt crust ensures they cook evenly, stay moist and are beautifully seasoned at the same time
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
1035Kcal
Fat
75gr
Saturates
22gr
Carbs
45gr
Sugars
6gr
Fibre
8gr
Protein
40gr
Salt
3.2gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 750g fine salt
- 1 tbsp finely chopped oregano leaves
- 1 tbsp finely chopped thyme leaves
- zest of 1 lemon
- 500g Jersey Royal potatoes
- 225g ribeye steak
- 2 tbsp vegetable oil
- 25g unsalted butter
- 100g sugar snap peas, halved
- 1 shallot, sliced
- 5 radishes, sliced
- 50g Stilton, crumbled
- 30g rocket
- 1 tbsp finely chopped chives
- sea salt flakes, to serve
For the vinaigrette
- 1 garlic bulb
- 1 tsp wholegrain mustard
- 100ml olive oil
- 3 tbsp sherry vinegar
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. In a large bowl, combine the salt, fresh herbs and lemon zest, rubbing it together between your fingertips. Mix in 190ml water.
- Add half the salt mixture to a baking dish and nestle in the potatoes, along with the garlic bulb (from the vinaigrette ingredients). Cover with the remaining salt, smoothing it over with your hands. Bake for 40 minutes, until the salt crust has set and you can easily pierce the potatoes. Meanwhile, take the steak out of the fridge and liberally season.
- Heat a stainless-steel or cast-iron pan until hot. Add the vegetable oil, then carefully add the steak and cook to your liking – about 2 minutes on each side for medium-rare. Once you flip the steak, add the butter and baste. Once cooked, transfer the steak to a plate and leave to rest while you continue.
- Crack open the salt crust and remove the garlic. Slice off the top, then squeeze out onto a board and mash using the flat of a chef’s knife. Put in a jug and whisk in the remaining vinaigrette ingredients. Season to taste.
- Slice the steak against the grain. Lightly crush the warm potatoes, then put in a bowl and combine with the steak, sugar snap peas, shallot, radishes, most of the Stilton and the vinaigrette. Stir in the rocket at the end so it doesn’t wilt, then spoon onto a serving platter. Top with the reserved Stilton, the chives and a pinch of sea salt flakes.
