By Matt Tebbutt From Saturday Kitchen Ingredients 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oil salt and freshly ground black pepper For the sauce 3 large beef marrow bones, split lengthwise (ask your butcher to …
By Mike Reid From Saturday Kitchen Ingredients 2 x 200g/7oz skirt steaks 1 large Maris Piper potatoes, peeled and cut into 2cm chips seasonal lettuce leaves For the blood orange vinaigrette 1 free-range egg yolk 15g/½oz Dijon mustard 30ml/1fl oz blood orange vinegar or …
