Steak salad with blue cheese vinaigrette

Steak salad with blue cheese vinaigrette

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Give steak a superhealthy makeover with this special supper for two

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
390
protein
5g
carbs
24g
fat
24g
saturates
5g
fibre
3g
sugar
3g
salt
0.42g

Ingredients

  • 1 fillet or rump steak, 300g/11oz, trimmed
  • 140g green beans, trimmed
  • 1 head chicory, leaves separated
  • 25g walnuts, roughly chopped

For the dressing

  • zest and juice ½ lemon
  • 1 tbsp walnut or olive oil
  • 1 tbsp tarragon, chopped (optional)
  • 1 small shallot, finely chopped
  • 1 tbsp blue cheese, crumbled (we used Danish Blue)

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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.

Recipe from Good Food magazine, August 2010

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Comments

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Rich-Os's picture
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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
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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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