Steak and charred pear salad with blue cheese and tarragon dressing

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.

Steak and charred pear salad with blue cheese and tarragon dressing

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

  • Serves icon Serves 2-4
  • Time icon 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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