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Beef, blue cheese and grilled pear salad

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Filled with beef, blue cheese and grilled pear, this salad makes for an impressive side or light meal that's sure to be a hit.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins resting time


  • 500g Coles Graze Grass Fed Beef Rump Steak
  • 1 tbsp olive oil
  • 6 Beurre Bosc pears, cored, quartered
  • Olive oil, extra, to brush
  • 120g pkt Coles Australian Baby Rocket
  • 4 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 75g blue cheese, coarsely chopped
  • ⅓ cup (40g) pecans, toasted, coarsely chopped
  • Balsamic glaze, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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