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Beef, blue cheese and pear salad

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  • Peanut free
  • Gluten free
  • Nut free

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

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Beef, Blue Cheese and Pear Salad on a plate next to cutlery

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

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.

Method

  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.