Eye Fillet with Gorgonzola and Zucchini Salad. Pair a gorgeously cooked steak with a tangy and creamy sauce and fresh salad – you can’t go wrong.
1 tbsp olive oil
4 x 200g eye fillet steaks
1 tsp cracked black pepper
2 zucchini, sliced in ribbons
1 baby cos lettuce, sliced
½ cup Sicilian olives, pitted
½ cup walnuts, toasted
Dressing (Makes approximately 1 cup)
⅓ cup extra virgin olive oil
125g gorgonzola dolce cheese
1 clove garlic, crushed
2 tbsp white wine vinegar
2 tsp Dijon mustard
2 tbsp sour cream
¼ cup sliced chives
To make gorgonzola dressing, place oil, gorgonzola and garlic in a small saucepan over a low heat. Cook, stirring, until cheese is melted and mixture is smooth. Cool. Whisk in remaining ingredients. Season with salt and pepper. Refrigerate until needed.
Combine oil, steaks and pepper in a bowl. Season with salt.
Heat a barbecue or chargrill plate over a high heat. Cook steaks for 4 to 5 minutes on each side, for medium, or until cooked to your liking. Remove. Cover lightly with foil and rest in a warm place for 5 minutes.
Whisk ½ cup dressing with 1 tablespoon water. Combine dressing mixture with zucchini, lettuce, olives, walnuts and dressing in a large bowl. Toss well.
Serve steaks with zucchini salad and remaining dressing. Tip Truss steaks with kitchen string to hold their shape during cooking. To pit olives, smash with the flat blade of a knife and remove the pip.