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Ingredients

600 g ribeye steak or your preferred frying steak
2 tbsp olive oil
150 g Proper Crisps Marlborough Sea Salt
100 g blue cheese crumbled
1 red onion finely chopped
150 g cherry tomatoes halved
1 handful fresh parsley finely chopped
100 g rocket

Preparation

Season the steak with salt and pepper on both sides and drizzle with a little olive oil.

Heat a frying pan over a high heat and cook the steak for 3-4 minutes on each side for medium-rare, or longer according to your preference.

Once cooked, remove the steak from the pan and let it rest for a few minutes before slicing thinly. Arrange the potato crisps on a serving platter or individual plates.

Place the sliced steak on top of the crisps. Sprinkle over the blue cheese.

Scatter with red onion and cherry tomatoes, finish with a sprinkle of parsley.

Serve with a side of fresh rocket leaves