Name: Steak salad with blue cheese vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1 fillet or rump steak 300g/11oz, trimmed; 140g green beans trimmed; 1 head chicory leaves separated; 25g walnut roughly chopped; 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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Steak salad with blue cheese vinaigrette

Steak salad with blue cheese vinaigrette

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 3 out of 5.2 ratingsRate

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Give steak a superhealthy makeover with this special supper for two

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 fillet or rump steak

300g/11oz, trimmed
140g green beans

trimmed
1 head chicory

leaves separated
25g walnut

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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Nutrition: per serving

kcal390
fat24g
saturates5g
carbs24g
sugars3g
fibre3g
protein5g
salt0.42g

low

Method

step 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.
step 2

For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
step 3

Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
step 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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A star rating of 3 out of 5.2 ratings

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