ASSORTMENT

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.

INGREDIENTS Ingredients

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

METHOD Method

Start by removing the steak from the fridge and allow it to come to room temperature (at least 30 minutes).
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.
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.
Drizzle olive oil over the steaks and season generously with salt and pepper.
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).
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.
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.
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Once the steak has rested, slice and sprinkle over the breadcrumbs. (Any extra breadcrumbs can be sprinkled over the salad for some crunch)