'The high steaks' sharing board recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 3 garlic cloves, crushed
• 2 sprigs rosemary, finely chopped
• 3 x 285g Taste the Difference ribeye steaks
• 3 red onions, sliced
• 2 tbsp light brown sugar
• 150ml double cream
• 150g blue cheese, crumbled (we used St Agur)
• 1 tsp Worcestershire sauce
• Anya potatoes, roasted with olive oil
• Little Gem lettuces, halved and chargrilled
• baby tomatoes, halved
• a few handfuls of watercress