Steak Blade Salad

Ingredients:

• 10 celery stalks (about 1 bunch), cut into 2.5cm pieces
• 4 tsp olive oil
• Salt and freshly ground pepper
• 2 tablespoons light mayonnaise
• Juice of 2 limes
• 2 tablespoons of honey
• 1 tbsp hot sauce
• 1 small head of iceberg lettuce, shredded
• 1 bunch watercress, tear the leaves by hand
• 600 g of blade steak (4-6 steaks, about 2 cm thick), from the shoulder part of the beef carcass
• 2 bunches green onions, cut into 5 cm skewers
• 1 cup grape or cherry tomatoes, halved

Preparation:

1. Preheat oven to 230°C (430°F). Line a baking sheet with foil, add celery, and toss with 1 teaspoon of olive oil and season with salt and pepper to taste. Place the baking sheet in the oven and bake until tender, about 20 minutes.
2. In a large bowl, combine mayonnaise, 2 teaspoons olive oil, lime juice, honey, hot sauce, and 1 tablespoon water. Add the fried celery and toss to combine. Add the iceberg lettuce and watercress, but do not stir.
3. Heat a large grill pan or cast iron skillet to high heat. Rub the steaks with 1 teaspoon of olive oil, salt, and pepper. Add the steaks to the pan and cook for about 3-4 minutes per side. The steaks will be medium-rare.
   
   Place the steaks on a cutting board and let them rest for a while. Add the green onions to the pan and cook until charred, about 3 minutes.
4. Slice the steaks across the grain, removing the tough sinew located in the center. Add the meat and tomatoes to the salad bowl and toss. Divide the salad among plates.