Sirloin and Stilton Bruschetta

Heat a griddle pan and rub the steak with oil and seasoning. Cook for 2-4 mins on each side, or to your liking, then leave to rest. Put the halves of the ciabatta cut-side down in the pan for 2 mins to soak up the steak juices, and toast until golden. Spread with mustard, and pile the watercress on top.
Slice the steak in half and pop on top of the watercress, then crumble over the stilton. Drizzle with balsamic, then tip the resting juices of the steak over the top. Serve immediately - heaven!

10 mins

2 serving

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