Steak and Yorkshire pudding salad

Serves 4

This will be available as a light takeaway offer along with a 'Mighty Marbled' steak sandwich or a chicken salad or quarter or half roast chicken. At home this would make a great alternative to a Sunday roast.

For the Yorkshire puddings

2 eggs, beaten
300ml milk
180-200g plain flour
Salt and freshly ground black pepper
4tsp dripping or duck fat

For the salad

2x sirloin or rib steaks (300-350g each)
A little vegetable oil for brushing
200g or so of tasty salad leaves like watercress, pea shoots, rocket etc
80g piece of fresh horseradish, peeled and grated

For the dressing

1tbsp Cabernet Sauvignon vinegar, or a good-quality red wine vinegar
1tbsp Tewkesbury or Dijon mustard
2tbsp vegetable or corn oil
2tbsp olive or rapeseed oil

A few hours before you plan to serve the dish, make the Yorkshire pudding mix. Whisk the eggs with a third of the flour and the milk then whisk in enough flour to make a fairly thick batter and season.

Preheat the oven to 220C/gas mark 7, preferably in fan mode. Heat 4 Yorkshire pudding moulds with a teaspoon of the dripping in them for about 10 minutes in the oven.

Pour in the Yorkshire pudding mix and bake the puddings for about 10 minutes until they have risen and starting to colour, then turn the oven down to 200C/gas mark 6 and continue cooking for a further 10-15 minutes until they are crisp. Remove the puddings from the oven and keep them warm.

Preheat a ribbed griddle or barbecue until it is beginning to smoke or thecoals are white.

Lightly brush the steaks with oil and season. Cook for about 4-5 minutes on each side for rare steaks; less time for thinner steaks.

Remove from the pan and leave to rest on a plate for 3-4 minutes. Meanwhile, whisk all of the ingredients together for the dressing and season.

To serve, break or cut the Yorkshire puddings into four and arrange on plates, dress the salad leaves with two thirds of the dressing and arrange on serving plates in the middle.

Cut the steaks into half-cm slices vertically and arrange on the salad, spoon over the rest of the dressing and scatter over the horseradish.

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