Steak salad with blue cheese vinaigrette

Steak salad with blue cheese vinaigrette

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(2 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2
Give steak a superhealthy makeover with this special supper for two

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal390
  • fat24g
  • saturates5g
  • carbs24g
  • sugars3g
  • fibre3g
  • protein5g
  • salt0.42g
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Ingredients

  • 1 fillet or rump steak, 300g/11oz, trimmed
  • 140g green beans, trimmed
  • 1 head chicory, leaves separated
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 25g walnut, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the dressing

  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp walnut or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp tarragon, chopped (optional)
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 small shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp blue cheese, crumbled (we used Danish Blue)

Method

  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.

  2. For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.

  3. Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.

  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.

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Comments, questions and tips

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Comments (5)

lobsterpot1's picture

Very average.

catie74's picture

Used watercress and added more blue cheese. Very nice

Rich-Os's picture
3

Flavour combination was very nice.
Dressing didn't seem to come together into a vinaigrette, so heated it with some mushrooms and added that to the salad - it worked well.

baronessbelle's picture
3

Nice, but maybe needed more cheese. I think me and mine struggle wih low fat options...

imeldab's picture

sounds great for 35º Spain. Shall be trying this on Friday evening. I feel a little honey would be required in the dressing to give a little sweetness but I'll let you know.

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