Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.More About Nick Nairn
Rib Eye Steak
Season the steaks with salt and pepper and pour over veg oil. Place on a well-prepared barbecue, where the coals are evenly hot at am ambient temperature.
Quarter the cooked potatoes and place in a bowl with the chopped spring onions and chives, add 2 tbsp mustard and mix well. If you prefer, add a tbsp of mayonnaise, too
In a separate bowl mix the salad leaves and dress with a little olive oil and lemon juice.
Turn the steaks after a couple of minutes. Cook for another 90 seconds or so, depending on thickness and cooking preference, remove and rest for about 5 minutes. Slice and serve with the potato salad and dressed salad leaves.