4Scotch fillet steaks (about 200gm each), at room temperature½iceberg lettuce, cut into wedgesQuick pickled kohlrabi400 mlwhite wine vinegar300 gmcaster sugar1purple kohlrabi, cut into julienneFor drizzling:extra-virgin olive oilRoquefort dressing100 gmcrème fraîche45 gmRoquefort, coarsely crumbled2 tbspgood-quality mayonnaiseJuiceof ½ lemon1 tspDijon mustard
For quick pickled kohlrabi, combine vinegar, sugar and 100ml water in a saucepan over medium heat, stir to dissolve sugar and bring to the boil. Remove from heat, cool slightly (5 minutes), then pour over kohlrabi and set aside to cool. Drain, drizzle with olive oil, season to taste and set aside.
Meanwhile, heat a char-grill pan over medium-high heat. Cook steaks, turning once, until cooked to your liking (3-5 minutes each side for medium-rare). Set aside to rest.
For Roquefort dressing, whisk ingredients in a bowl and season to taste. Drizzle over iceberg wedges and serve with steaks and pickled kohlrabi.