Sharing bavette with blue cheese, beef dripping wedges & ranch salad
Love steak and chips? You'll love this steak lunch with skin-on wedges. It has the indulgence of a roast, but it's made using fewer pots and pans
Ingreadient :
- 2 x 500g bavette steaks
- 70g stilton, crumbled
- 60g butter
- 2 tbsp finely chopped chives
- 1½ kg Maris Piper potatoes
- 80g beef dripping
- 12 large garlic cloves, lightly bashed
- 1 large Butterhead lettuce leaves (or round lettuce)
- 1 cucumber, thinly sliced on the diagonal
- 120ml buttermilk
- 1 lemon, juiced
- 70g mayonnaise
- ½ tbsp wholegrain mustard
Direction :
- 2 x 500g bavette steaks
- 70g stilton, crumbled
- 60g butter
- 2 tbsp finely chopped chives
- 1½ kg Maris Piper potatoes
- 80g beef dripping
- 12 large garlic cloves, lightly bashed
- 1 large Butterhead lettuce leaves (or round lettuce)
- 1 cucumber, thinly sliced on the diagonal
- 120ml buttermilk
- 1 lemon, juiced
- 70g mayonnaise
- ½ tbsp wholegrain mustard
