Steak and charred pear salad with blue cheese and tarragon dressing
- Published: 30 Oct 24
- Updated: 30 Oct 24
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.
- Serves 2-4
- Hands-on time 25 min
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
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.
- Recipe from November 2024 Issue
Nutrition
- Calories
- 542kcals
- Fat
- 33g (9.9g saturated)
- Protein
- 14g
- Carbohydrates
- 44g (14g sugars)
- Fibre
- 7.9g
- Salt
- 0.5g
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