Treacle-glazed rib-eye steak with blue cheese salad

Treacle-glazed rib-eye steak with blue cheese salad

James Martin's French Adventure
Peter Cassidy

Cooking this on location was a day to remember for many reasons. There was the view, for a start, then the mayor and all his mates turned up unannounced and so I had to cook it for them, plus the mercury hit 36 degrees – not ideal for firing up a BBQ full of old vine prunings. But, cooked over wood with a hint of treacle on the beef, oh dear, it works well, so, so well. Just remember it’s not a dessert – it doesn’t need a litre of the stuff over it, just a light brushing!


Quantity Ingredient

For the salad

Quantity Ingredient
2 egg yolks
1/2 tablespoon dijon mustard
2 tablespoons raspberry vinegar
200ml grapeseed oil
3 tablespoons creme fraiche
120g soft blue cheese
2 heads little gem lettuce
2 handfuls dandelion or rocket leaves
sea salt
freshly ground black pepper

For the steaks

Quantity Ingredient
1 baguette
100ml grapeseed oil
1 garlic bulb, cut in half
4 x 300g rib-eye steaks
2 tablespoons black treacle
2 sprigs thyme, leaves picked
A splash worcestershire sauce
a dash tabasco sauce
4 large spring onions


  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.
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