Featherblade Steak with Rocket, Feta & Fig Salad

A new butcher in town is SO exciting to me.. The Ginger Pig. They sell all the cuts and types that are so hard to find - yes, even in London. My first visit, I bought some rabbit for a Maltese stew and some featherblade beef steak. A lesser used cut, they are good for braising or pan frying and are full of flavour.

I used a dry rub of paprika and oregano and pan fried it to rare and served it on a salad of rocket, figs and red onion. All on top of a potato galette. Last minute touch was some chopped hazelnuts and a little feta cheese. Delicious. A hearty warm salad for summer evenings.

You can also make this dish with a fillet, sirloin or rump steak. Whatever is your favourite and cooked to your liking!

For the potato galette:

Peel and thinly slice 1-2 potatoes and put into a bowl. Add some chopped garlic and a tbsp. olive oil. Stir gently, ensuring all pieces covered. Make a circle on a piece of greaseproof paper and place onto a baking sheet. Place the potatoes on the template, going round in a circle and seasoning with salt & pepper. Brush with melted butter and bake in the oven for about 45 mins on 180 C, until browned and cooked through.

Fry the steak and let it rest. Make the salad of rocket, thinly sliced red onion, quartered figs and a dash of balsamic vinegar. Slice the steak.

Plate the potato galette, put a handful of salad on top and add the steak. Top with a crumble of feta cheese and a little chopped hazelnuts. Enjoy!