Chargrilled Steak Salad with Blue Cheese, Pears and Candied Walnuts
Ingredients
- 600 g sirloin steaks
- 2 ripe pears
- 100 g Stilton or Gorgonzola
- 60 g walnut halves
- 120 g mixed salad leaves
- 2 tbsp honey
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 650 kcal
- Protein
- 39.9 g
- Carbohydrate
- 21.7 g
- of which sugars
- 18.9 g
- Fat
- 44.1 g
- of which saturates
- 14.2 g
- Fibre
- 4.2 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss walnuts with 1 tbsp honey and a pinch of salt in a small pan over a medium heat for 3–4 minutes until caramelised. Tip onto baking parchment to cool.
- 2
Rub steaks with 1 tbsp olive oil and season generously. Heat a griddle pan until smoking hot. Cook steaks for 2–3 minutes per side for medium-rare. Rest for 5 minutes.
- 3
Core and thinly slice pears.
- 4
Whisk balsamic vinegar, remaining honey and olive oil together for the dressing.
- 5
Arrange salad leaves on a large platter with pear slices.
- 6
Slice rested steak thinly and lay over the salad. Crumble blue cheese over, scatter candied walnuts and drizzle with balsamic dressing.
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