Riverford Wicked Leeks
Steak & blue cheese salad with green beans, tomatoes & walnut dressing recipe image

Print Steak & blue cheese salad with green beans, tomatoes & walnut dressing

Always, always rest a steak after cooking; at least 3-4 minutes. It allows the fibres of the meat to relax, giving you a more tender steak. Turn the sliced steak in any juices before serving so you’re not wasting any precious flavour.


  • 2 sirloin steaks
  • 250g cherry tomatoes
  • Oil for frying e.g. sunflower or light olive
  • 250g green beans
  • 100g salad leaves
  • 15g parsley
  • 40g walnuts
  • 1 garlic clove
  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • Olive oil
  • 75g perl las blue cheese
  • Salt & pepper


  1. Remove the steaks from the fridge. Leave them out to come to room temperature while you continue. Put a large pan of salted water on to boil. Preheat your oven to 200˚C/Gas Mark 6. Cut the cherry tomatoes in half and place them in the roasting tray, cut side up.
  2. Drizzle them with a little oil and season with salt and pepper. Put them in the oven to roast for 20 minutes. Remove the tops from the beans. Add them to the boiling water and cook for 3 minutes until just tender. Drain and cool immediately in cold water to stop the cooking process and lock in the colour.
  3. Wash the salad leaves and spin or pat them dry. Wash half the bag of parsley. Shake it dry and finely chop the leaves. Put the frying pan on a medium heat. Toast the walnuts in the dry pan for a few mins until lightly coloured and smelling fragrant. Be careful not to burn them.
  4. Tip them onto a board and coarsely chop them. Peel 1 garlic clove and finely chop or crush half of it. Make the dressing by mixing the chopped garlic, mustard and vinegar together. Whisk in 2-3 tablespoons of olive oil, a little bit at a time, until you have an emulsified dressing. Season with salt and pepper and add the walnuts.
  5. Return the frying pan to the heat with 2 tablespoons of oil. Season the steaks with salt and pepper on both sides. Get the oil very hot and fry the steaks for 1 minute a side. They should be nicely browned.
  6. Remove the steaks and let them rest for 4-5 minutes while you finish the salad. Add the cooled beans to the tray of warm tomatoes. Add the parsley and mix everything well. Divide the salad between 2 plates. Evenly distribute the beans and tomatoes on top.
  7. Crumble over the blue cheese. Slice the steaks into half cm strips (see cook’s note). Scatter the steak across the salad and spoon across the walnut dressing.

Cooks notes

Check your mustard pot for gluten if you're cooking for coeliacs.
want to cook with fresh ingredients? try one of our award winning veg boxes