Eye Fillet with a Buttery Garlic Crumb and Cos Salad with a Ranch Dressing

This crowd-pleaser salad is dressed with our spin on the classic ranch dressing - combining fresh, crisp and creamy. But let's be honest, it's the garlicky breadcrumbs that are the biggest drawcard, bringing buttery goodness to the whole meal.

Meal Prep


  • Start by removing the steak from the fridge and allow it to come to room temperature (at least 30 minutes)
  • Prepare the salad dressing.
  • Prepare the breadcrumbs.
  • Cook the steak and let them rest while you assemble the salad.
  • Once the streak has rested, slice and sprinkle over the breadcrumbs and enjoy!


  • Bringing your steak to room temperature before cooking ensures even cooking of your steak (AKA so the outside doesn't burn before the inside is cooked through).

  • We like to put a little dressing between the leaves of the salad, as this helps to evenly distribute the flavour source.

Meal prep guide - if you followed the meal prep guide you would have already made the dressing.

This recipe serves four, if you’re cooking for two simply half the recipe.

  • 600g eye fillet steak (cut into four pieces)
  • Olive oil and butter
  • Salt and pepper

Cos with ranch dressing

  • 3 Tbsp sour cream
  • 3 Tbsp yoghurt
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp grated parmesan + extra for serving
  • 1 tsp Dijon mustard
  • 1 bunch chives (approx. 3 Tbsp finely chopped)
  • 2 heads petite cos, 1 bag (cut into wedges)
  • Salt and pepper

Garlicky breadcrumbs

  • 25g butter
  • ¾ cup breadcrumbs
  • 1 garlic clove (crushed)  
  • Salt and pepper
  1. Start by removing the steak from the fridge and allow it to come to room temperature (at least 30 minutes).

  2. Prepare the salad dressing, add everything (except the cos) into a medium bowl and mix until well combined. Set aside until you are ready to serve.

  3. Prepare the breadcrumbs. Melt butter in a fry pan over medium heat. Once melted, add the breadcrumbs, garlic, salt and pepper and stir to coat the crumbs in the butter; cook until deliciously golden and toasted. Remove from the pan and set aside until you are ready to serve.

  4. Drizzle olive oil over the steaks and season generously with salt and pepper.

  5. Heat a medium heavy-based frying pan over high heat. Once the pan is smoking hot, add the steak and cook for 4 minutes on each side (time will vary depending on the thickness of the steak and preference on how rare you like your steak).

  6. During the last minute of your steak cooking, add a generous knob of butter. Allow it to melt, then bast the butter over the steaks. Remove the steaks from the pan and allow them to rest while you assemble the salad.

  7. Place your cos onto a large plate or platter, place approx. ⅓ of the dressing between the layers of cos and drizzle over the remaining; top with a little grated parmesan.
  8. Once the steak has rested, slice and sprinkle over the breadcrumbs. (Any extra breadcrumbs can be sprinkled over the salad for some crunch)


  • Swap cos for pan-fried broccoli, or asparagus drizzle over the dressing and top with a few bread crumbs.
  • Swap cos for ice berg lettuce.


  • Swap steak for simple pan-fried white fish or our Zesty Pan-Fried Fish with Crispy Capers.

  • Swap steak for chicken thighs or breast. Once cooked, slice and toss through salad; top with breadcrumbs.

  • For a vegetarian option, omit the steak and add some extra greens!

Pan fry 1 bunch asparagus (cut into thirds) in a little butter, salt and pepper; once tender and a little charred remove from the pan and allow to cool. Add asparagus, 1 cup of defrosted peas and 1 sliced avocado to the salad. Sprinkle over the bread crumbs and enjoy! - If you are after a little more we recommend serving with our baked potatoes.