Steak salad with blue cheese vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 fillet or rump steak300g/11oz, trimmed
- 140g green beanstrimmed
- 1 head chicoryleaves separated
- 25g walnutroughly chopped
For the dressing
- zest and juice ½ lemon
- 1 tbsp walnut or olive oil
- 1 tbsp tarragonchopped (optional)
- 1 small shallotfinely chopped
- 1 tbsp blue cheesecrumbled (we used Danish Blue)
Nutrition: per serving
- kcal390
- fat24g
- saturates5g
- carbs24g
- sugars3g
- fibre3g
- protein5g
- salt0.42glow
Method
step 1
Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
step 2
For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
step 3
Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
step 4
Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.
