Steak Salad with Blue Cheese Vinaigrette


1 fillet or rump steak (300g)

140g green beans, trimmed

1 head of chicory, leaves seperated

25g walnuts, roughly chopped

For the dressing:

Zest and juice of 1 lemon

1 tbsp olive oil

1 tbsp tarragon, chopped

1 small shallot, finely chopped

1 tbsp blue cheese, crumbled


Season the steak with lots of pepper and a little salt.  Cook on the barbecue on under the grill for 2-3 minutes each side (medium-rare), or to your liking.  Set the steak aside to rest for 10 minutes then cut into slices.

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

Cook the beans in boiling water until just tender, then drain and rinse under cold water.  Drain thoroughly after rinsing.

Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices.  Pour over the dressing and serve.

Source: BBC Good Food Magazine, August 2010 edition

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Food and Drink Devon
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