Ingredients For the salad:

2 rib eye beef steaks (5oz each)

1 tablespoon olive oil

sea salt and freshly ground black pepper

2.5oz mixed green leaves

3.5oz Kerrygold

Cashel Blue Farmhouse Cheese

2oz pecans, roughly chopped

1 dessert spoon honey

For the dressing:

2 tablespoons extra virgin olive oil

juice and zest of ½ lemon

½ teaspoon dijon mustard

1 teaspoon clear honey

1 garlic clove, crushed

Take the steaks out of the fridge at least 30 minutes before you cook them. They should be at room temperature before going in the pan.

Place a frying pan or griddle pan over a high heat and leave for at least one minute. Brush both sides of the steaks with olive oil and season with sea salt and freshly ground black pepper. Place them on the hot pan and cook for three minutes on each side and then three minutes off the heat to rest. This will cook them medium rare.

Meanwhile make the dressing by whisking the extra virgin olive oil, lemon, Dijon mustard, honey and crushed garlic together until it becomes an emulsion. Place the salad leaves in a bowl and pour the dressing over and toss well. Divide the dressed salad leaves between two plates.

Then toast the pecans in honey, by placing a frying pan over a medium heat, pour in the chopped pecans and drizzle the honey on top. Toss and cook for 3 minutes.

Slice the steaks on the diagonal, against the grain, no thicker than one-half inch (preferably a bit thinner). Arrange the sliced steaks on top of the salad.

Crumble the Cashel Blue Farmhouse Cheese and toasted honeyed pecans on top.