Steak & stilton bruschetta

• steak↗1

  such as sirloin, rib-eye or rump

• olive oil↗1 tsp tsp
• ciabatta↗1

  bread roll, halved

• Dijon mustard↗1 tsp tsp
• watercress↗
• stilton↗50g g
• balsamic vinegar

  splash

Step-by-step instructions

1. 1

   Heat a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

2. 2

   Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

3. 3

   Cut the steak in half, sit on top of the watercress, then crumble over the stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.