It's our weekly spotlight on the best restaurants in Glasgow, Cook it and Book it, where we share some tasty recipes from the city's top chefs as well as some special offers for you!
This week’s recipe and offer comes courtesy of the award winning Butchershop Bar and Grill, proud members of the Scotch Beef Club and Visit Scotland’s Taste Our Best quality accreditation, The Butchershop works closely with their butcher and use only the best Scottish grass fed produce which is hung on the bone and dry-aged for up to 45 days, ensuring a consistently high-end product.
Located on the fringe of the City’s West End and trendy Finnieston neighbourhoods, the Butchershop really is the ultimate dining experience for any carnivore, and boasts an innovative menu, excellent service and a high energy atmosphere.
SUPERFOOD STEAK SALAD
"We're lucky enough to have the best beef in the world right on our doorstep. 100% Scotch our beef is grass-fed and locally-sourced from farms in Ayrshire and the Borders. Cooked to perfection and mixed with a super salad this dish is superb for the late summer sun we're experiencing in Glasgow."
500g seam butchered grass fed aged rump of Scottish Beef
Leafy green salad
200g spinach, roughly chopped
8 mint leaves, roughly chopped
40g pumpkin seeds
40g black olives, halved
2 avacados, peeled and chopped
200g cherry tomatoes
1 x red onion sliced
200g Feta cheese, crumbled Homemade Dressing:
8 dessert spoons of rapeseed oil
2 dessert spoons of freshly squeezed lemon juice
2 tablespoons of sugar
Pinch of salt to taste
2 dessert spoons of water
Mix sugar and salt with lemon juice.
Whisk together in a jug until dissolved.
Slowly whisk i rapeseed oil and water until emulsified.
If time permits, temper your meat by removing the beef from the fridge to let the beef come up to room temperature - this should take around 30 minutes.
Prepare salad ingredients together (minus steak and feta cheese) and toss through with homemade salad dressing. Crumble feta cheese on top of salad.
Chargrill your lean rump of beef over a medium/high heat until cooked to your liking (roughly 5 - 10 minutes). Cover and rest cooked rump for 5 miutes.
Thinly slice chargrilled rump and place on top of sald.
Finish the superfood salad with a drizzle of homemade salad dressing.
Serve and enjoy!
Take advantage of The Butchershop Bar & Grill's Burger VS Steak Frites every Tuesday from 12 noon to 10pm, where you can choose two Butchershop house burgers on soft brioche buns or 35 day dry-aged rump Scotch steaks with a garlic mixed herb butter, served with skinny fries and a bottle of house wine for £30 per couple.