Beef, blue cheese and pear salad

Chargrilled pear wedges add sweetness to this tasty steak, blue cheese and rocket salad. An easy meal that takes just 30 minutes to make.

4

20m

10m

Ingredients

  • 500g Coles Graze Grass Fed Beef Rump Steak
  • 1 tbs olive oil
  • 6 Beurre Bosc pears, cored, quartered
  • Olive oil, extra, to brush
  • 120g pkt Coles Australian Baby Rocket
  • 4 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 75g blue cheese, coarsely chopped
  • 1/3 cup (40g) pecans, toasted, coarsely chopped
  • Balsamic glaze, to serve

Method

STEP 1

Heat a barbecue grill or chargrill on high. Drizzle the steaks with oil. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.

STEP 2

Meanwhile, lightly brush the cut sides of pear with a little extra oil. Cook on the grill for 2 mins each side or until lightly charred.

STEP 3

Arrange the beef, pear, rocket, radish, onion, blue cheese and pecan evenly on serving plates. Season. Drizzle with balsamic glaze to serve.

Dietary Information

Peanut-free
Kid-friendly
Gluten-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.