How to make a Warm steak and tomato salad with creamy blue cheese dressing

2 large steaks (your favourite cut)

100g rocket

250g mixed tomatoes

1 large banana shallot, thinly sliced

For the blue cheese dressing

100g Shropshire Blue cheese

2 tablespoons buttermilk

3 tablespoons crème fraîche

2 tablespoons mayonnaise

2 teaspoons apple cider vinegar

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

½ teaspoon English mustard powder

Salt to taste

Put the cheese in the freezer for a couple of hours, this will make it easier to grate.

Grate the cheese then mix with the rest of the dressing ingredients. Cover and chill in the fridge for at least an hour.

Cook the steaks to your liking then cover with tin foil and leave to rest for 10 minutes.

Meanwhile, divide the rocket between two serving plates. Chop and slice the tomatoes and divide between the plates and scatter the shallots over the salads.

Slice the steak, against the grain, into long thin slices and arrange these over the top of the salads. Generously drizzle the blue cheese dressing over the steaks and finish with some more grated blue cheese and plenty of freshly ground black pepper.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.