Steak, Pear and Stilton Salad

20 Jul 2020

30 Minutes | easy | Serves 2

All great salads are a combination of contrasting textures and flavours. Here, grilled steak is combined with crisp, juicy pears and creamy Stilton cheese to make an addictive summer salad.

Ingredients

  • 1 rib-eye, sirloin or fillet steak
  • 1 chicory or red endive, leaves separated
  • 1 conference pear, cored and sliced
  • 50g Stilton, crumbled, plus extra to garnish
  • 150g natural yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil plus extra, to serve
  • 1 tablespoon finely chopped chives plus extra to garnish
  • Pinch sugar

Directions

1.

Combine

Combine all the dressing ingredients with a pinch of salt and pepper and mix well. Set aside.

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2.

Light 2 Burners

Light 2 burners on the Jupiter Outback BBQ and set the heat to high.

3.

Season

Season the steak highly with salt.

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4.

Grill the steak

Grill the steak to your liking - timings will depend on the thickness and cut of steak. We recommend medium or medium rare for rib eye and sirloin, and rare for fillet.

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5.

Rest

Allow the steak to rest for 5 minutes before slicing.

6.

Arrange

Arrange the steak, chicory and pears on a plate and top with the dressing, more crumbled Stilton and chives. Finish with a drizzle of olive oil.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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