Steak, grilled little gem and gorgonzola butter

Put the Gorgonzola, butter and mustard in a bowl and mash with a fork until well combined; set aside. In a large bowl, toss the little gem quarters in 1 tbsp oil and arrange on a baking tray, cut-side up. Take 1/2 the Gorgonzola butter and divide it between the lettuce quarters; season and set aside. Preheat the grill to high.

Season the steaks. Put the remaining 1 tbsp oil in a frying pan and set over a medium-high heat. Once hot, add the steaks and cook for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Allow the steaks to form a crust and brown before turning them, otherwise they will stick, and ensure all surfaces are thoroughly browned. Transfer to a warm plate. Stir the remaining Gorgonzola butter into the pan until melted, then spoon over the steaks and allow to rest for about 5 minutes. Meanwhile, grill the lettuce for 4-6 minutes until charred and slightly softened (keep a close eye as it can burn quickly). Arrange the steaks and little gem on plates, then spoon over the melted butter and resting juices to serve.