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Steak and charred pear salad with blue cheese and tarragon dressing

By: Pollyanna Coupland
Food producer, delicious.

Published: 30 Oct 24
Updated: 11 Nov 24

Steak and charred pear salad with blue cheese and tarragon dressing

This filling salad showcases some classic flavour combinations: steak with tangy blue cheese, bitter winter leaves, sweet pear and crunchy pecans. They’re classics for a reason – try it today.

Prefer your steak with chips? Go on, then – we’ve got the recipe for that too.

Easy
November 2024

Test kitchen approved

Serves 2-4
Hands-on time 25 min

This filling salad showcases some classic flavour combinations: steak with tangy blue cheese, bitter winter leaves, sweet pear and crunchy pecans. They’re classics for a reason – try it today.

Prefer your steak with chips? Go on, then – we’ve got the recipe for that too.

Nutrition: per serving

Calories: 542kcals
Fat: 33g (9.9g saturated)
Protein: 14g
Carbohydrates: 44g (14g sugars)
Fibre: 7.9g
Salt: 0.5g

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Ingredients

200g stale crusty bread, torn into large croutons
Splash vegetable oil
1 tbsp St Agur Blue Crème cheese
450g rump steak
1 pear (any variety)
1 red chicory
1 white chicory
2 tbsp pecans, roughly chopped

For the dressing

1 tbsp St Agur Blue Crème cheese
½ tbsp olive oil
Lemon juice to taste
1 tbsp chopped tarragon

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Method

Heat the oven to 200ºC/180ºC fan/gas 6. Put the torn bread in an oven tray and toss well with a splash of oil, the Blue Crème and a pinch of salt and pepper. Bake for 8-10 minutes, giving the tray a shake halfway through. Set the oven tray aside once finished.
Set a cast iron griddle pan over a high heat. Season the steak with salt and pepper and, once the pan is smoking hot, add the steak. Cook for 4-5 minutes on each side for medium-rare (depending how thick it is), then leave to rest for 5 minutes.
Meanwhile, core and slice the pear into 8 wedges, then add to the smoking hot griddle pan and cook until you have nice char marks on each side.

Whisk the dressing ingredients together with ½ tbsp water. Cut off the roots of the chicories, separate the leaves into a bowl, then dress with half the dressing. Lay the leaves out on a platter, then top with the sliced steak, charred pear and cheesy croutons. Finish with a scattering of chopped pecans and a drizzle more of the dressing.