Penderyn Whisky & Beef Salad

65 Large

Prep Time: 10 mins | Cook Time: 10 mins | Ready: 20 mins | Servings: 4

Step by Step

Recipe Ingredients
400g fillet steak thinly sliced
Penderyn whisky
2 tablespoon Olive oil
Walnut halves
Clear welsh honey
120g Dragon Penderyn Whisky Cavern Cheddar crumbled
3 very generous handful washed salad leaves – suggest baby gem and fresh chard or spinach
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Recipe Directions
Marinate the steak strips in whisky for a couple of hours or overnight
Place walnuts in a bowl and drizzle with honey until lightly coated Spread walnuts onto a baking sheet lined with parchment paper and roast in a hot oven until golden brown and crispy. Set aside to cool
Sauté the steak strips in olive oil until cooked to your liking (2-3 minutes for rare steak)
Toss the salad leaves in the dressing and arrange on a serving platter
Arrange steak strips on top, sprinkle with crumbled cheese and roasted walnuts
Serve immediately to avoid the salad wilting.

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