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What you need:

1 large steak , such as sirloin, rib-eye or rump
1 tsp olive oil
1 ciabatta bread roll, halved
1 tsp Dijon mustard
handful watercress
50g Stilton
splash balsamic vinegar

What you do:

Heat a frying pan or a griddle pan. Rub the steak with the olive oil, season, then cook for 2-4 mins on each side or until done to your liking. Put the steak on a plate to rest.

Put the roll halves cut-side down in the pan for 2 mins to soak up the meat juices and toast until golden brown. Spread the toasted side with the mustard and pile the watercress on top.

Cut the steak in half, sit on top of the watercress, then crumble over the Stilton. Drizzle with a splash of balsamic vinegar, tip over any steak resting juices and serve.

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