Treacle-glazed rib-eye steak with blue cheese salad

Method

1. Preheat the BBQ: when the coals are silvery in colour, it’s ready.
2. To make the dressing for the salad, place the egg yolks, mustard and raspberry vinegar in a bowl and whisk together until combined. Very slowly add the grapeseed oil, whisking constantly until you have a smooth mayonnaise-like texture. Add the crème fraîche and crumble in the blue cheese. Whisk again until smooth, then season with salt and pepper and set aside.
3. For the steaks, slice the baguette lengthways, then cut in half crossways. Drizzle with a little of the oil and char both sides on the BBQ. Remove, then rub the cut surfaces of the garlic over the cut side of the baguette. Roughly chop the baguette and spread out over a large serving platter.
4. Pour the remaining oil into a bowl, add the black treacle, thyme and Worcestershire and Tabasco sauces, and mix together.
5. Cook the steaks on the BBQ for 4 minutes, then baste with the treacle mix and cook for 2 more minutes. Carefully turn the steaks, spoon over any remaining treacle and cook for a further 4 minutes. Remove the steaks from the BBQ and leave to rest in a warm place.
6. Meanwhile, cut the spring onions into four lengthways. Place on the BBQ and cook for 3–4 minutes, turning halfway through.
7. To serve, tear the little gem and scatter over the chopped baguette, then do the same with the dandelion or rocket leaves and drizzle with some of the dressing. Slice the steaks and arrange over the salad, then drizzle over some more dressing. Top with the spring onions, then add a final drizzle of dressing and serve.