Steak and charred pear salad with blue cheese and tarragon dressing

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.