2 x 250g rib-eye steaks
1 tbsp olive oil
FOR THE BEER MUSTARD
100ml cider vinegar
5 tbsp caster sugar
60g yellow mustard seeds
25g brown mustard seeds
2 tbsp English mustard powder
100ml light ale-style beer
FOR THE SALAD
1 tbsp olive oil
½ small wholegrain loaf, cut into 1.5cm cubes
2 tsp cider vinegar
1½ tbsp rapeseed oil
1 bunch watercress, leaves only
To make the mustard, put the vinegar and sugar in a saucepan and bring to a simmer. Add the mustard seeds and powder, and stir well. Simmer over a high heat for 3 mins or until reduced by half and the seeds have softened slightly.
Pour the mustard mixture into a food processor and blend to a purée. (It will take a couple of good bursts on the pulse setting for the seeds to break down and the mustard to become creamy.) Add the beer to the mustard mixture, pulse once more and season to taste. Spoon into sterilised jars, seal and store in the fridge.
For the steak, heat a griddle pan until hot. Rub the steaks with the olive oil, then season. Place the steaks on the hot griddle and cook, without moving, for 1-2 mins, then turn 90 degrees using tongs and cook for 1 min more, to give the steaks a lattice pattern of griddle marks. Turn the steaks over and repeat the process on the other side. Remove from the pan and place on a plate to rest; keep warm.
For the salad, heat the oil in a frying pan, add the bread cubes and fry for 2-3 mins, turning occasionally, until crisp and golden brown. Remove the croutons with a slotted spoon, drain on kitchen paper and season.
Put 1 tsp of the beer mustard in a large bowl. Add the cider vinegar, whisk in the rapeseed oil and season. Add the croutons and watercress, and mix well.
To serve, cut the steaks into thick slices and spoon mustard into 2 small pots. Pile salad onto 2 plates. Lay the steak over the salad, and serve with the mustard pots on the side