Steak and Blue Cheese Open Sandwich

Rub the steak with oil and seasoning, then griddle for 2-4 mins on each side or until cooked to your liking. Remove to a plate to rest. Add the bread roll halves to the pan to soak up the steak juices, and cook until char-lined.
Spread the bread halves with mustard, pile the watercress on top, then slice the steak in half and add on top of the watercress. Crumble over the stilton and drizzle with the resting juices and a small splash of balsamic vinegar.

10 mins

2 serving

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