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Ribeye, chicory, blue cheese, pickled walnuts picture

Ribeye, chicory, blue cheese, pickled walnuts

Serves 4
Cooks in 30 minutes
Difficulty Medium


Fro the steaks

4 x 225g rib eye steaks (2 cm thick)

2 pinches salt

2 tsp olive oil

Walnut oil

Coarsely ground black pepper

2oz Unsalted butter

For the salad

1 x Head Chicory

1 x Head frisée

1 tbsp chives cut into 1 inch battons

75g/3oz Cashel blue cheese

Pickled walnut purée

390g jar of Opies pickled walnuts



  1. Season the steaks with salt and pepper, pressing it firmly into each side
  2. Heat the pan over a medium heat, add oil and butter until the butter is foaming and smells nutty, but NOT burnt.
  3. Raise the heat of the pan, lay the steaks in the foaming butter and cook for 2 minutes on each side.
  4. Remove from pan and leave to rest in a warm place



  1. Cut the base off the chicory and remove any damaged leaves, separate the leaves and trim the ends,
  2. Trim out side of the frisée lettuce, carefully pick pieces off the heart of the lettuce.


390g jar of Opies pickled walnuts

  1. Drain off the juice from walnuts, into a bowl. Reserve 2/3 for salad.
  2. Place walnuts in food processor and blend on high, slowly add some of the juice to form a thick smooth puree.
  3. Pass through a fine sieve and place in a clean bowl.


Mix in a clean bowl the chicory, frisse, blue cheese, chives and pickled walnuts, season with salt and cracked pepper, and a drizzle of walnut oil.

Take a serving plate and spoon the walnut puree across the plate, arrange the cut steak to the side and top with the salad.

Recipe cta

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