P74 the best of the hairy bikers

A proper hearty salad, this is a real treat when asparagus is in season. At other times of year, you could substitute something such as long-stemmed broccoli. Serve some crusty bread on the side and maybe a little tomato and red onion salad as well, and you have a lunch fit for a king.

1. First, make the salad dressing. Whisk together olive oil, crème fraîche, mustard, sherry vinegar, honey, and crushed black peppercorns. Season with salt and set aside.
2. Bring a pan of water to the boil, add the potatoes and mint sprigs, then season with salt. Boil until the potatoes are just tender, then drain them thoroughly and set aside.
3. Meanwhile, heat a large griddle pan. Season the steaks with plenty of salt, then grill them to your liking: for rare meat, cook for 1.5 minutes on the first side, then 1 minute on the second; for medium-rare, cook for 2 minutes on the first side, then 1.5 on the second; for medium, cook for 2 minutes each side.
4. Remove the steaks and set them aside to rest for 5-10 minutes. Add the asparagus to the griddle and cook, turning regularly until the stems have char lines and are knife tender.
5. Slice the rested steak into strips and add any juices to the salad dressing. Arrange the salad leaves, potatoes, steak, and asparagus on a large platter and drizzle over the dressing. Snip the chives over the top and serve.