Steak salad with blue-cheese vinaigrette


Steak salad with blue-cheese vinaigrette

Steak salad with blue-cheese vinaigrette
Steak salad with blue-cheese vinaigrette

This salad is special enough for entertaining – just add some freshly toasted bread, rubbed with a garlic clove and drizzled with olive oil.


SERVES 2 – 25 minutes

– 1 fillet or rump steak (about 300g/10oz total), trimmed.

– 140g/5oz green beans, trimmed.

– 1 chicory head, leaves separated.

– 25g/1oz walnuts, roughly chopped.


– zest and juice ½ lemon.

– 1 tbsp walnut or olive oil.

– 1 tbsp tarragon leaves, chopped.

– 1 small shallot, finely chopped.

– 2 tbsp blue cheese, crumbled.


Step 1:
Season the steak with lots of black pepper and a little salt. Cook on the barbecue or under a really hot grill for 2–3 minutes each side, or to your liking. Leave to rest for 10 minutes, then slice.

Step 2:
Meanwhile, cook the beans in a pan of boiling water until just tender. Drain and rinse under cold water, then drain very thoroughly.

Step 3:
For the dressing, whisk together the lemon zest and juice, oil, tarragon, shallot, cheese and some seasoning.

Step 4:
Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before you are ready to serve.

Note : PER SERVING 402 kcals, protein 40g, carbs 5g, fat 25g, sat fat 7g, fibre 3g, sugar 3g, salt 0.7g

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