Serves: 4
Cooking Time: 15 mins

  • 2tbs tomato ketchup
  • 3tbs light soy sauce
  • 3tbs whiskey
  • 1tbs olive oil
  • Salt and black pepper
  • 2 cloves garlic, crushed
  • 4 fillet steaks
  • 2-3 heads Baby Gem lettuce

For the ranch dressing:

  • 3tbs finely snipped chives (or use parsley or dill)
  • 1 clove garlic, crushed
  • 80ml buttermilk
  • 2tbs mayonnaise
  • 1tbs apple cider vinegar
  • Pinch sea salt


  1. Mix the ketchup, soy sauce, whiskey and olive oil with half a teaspoon of salt and a little black pepper.
  2. Mix well, then place in a lidded lunchbox and add the steaks. Ensure each one is covered in the marinade. Place the lid on and leave to marinade in the fridge for at least an hour – overnight if possible.
  3. Mix all of the ranch ingredients together in a jar. Set aside.
  4. Cut the lettuce in half down the centre, keeping the root intact. Brush the cut side of each piece with olive oil and season with a little salt.
  5. Light the barbecue or preheat a grill pan on the hob. Cook the steaks first. Once you lay the steak on the grill, don't move it again until you turn it.
  6. For a medium-rare fillet steak I leave it to cook for three minutes each side. Cover and leave to rest for five to 10 minutes before slicing.
  7. Meanwhile, lay each lettuce half on the grill, cut side down. Leave to cook for two to three minutes until nicely charred. Cook on one side only.
  8. Divide the sliced steak among the plates and add a lettuce wedge to each. Drizzle with ranch dressing and serve right away.