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
  • 1 bunch radishes
  • 250g green beans
  • Oil for frying e.g. sunflower
  • 25g butter
  • 2 tablespoons cider vinegar
  • 15g chervil
  • 40g walnuts
  • ½ tablespoon Dijon mustard
  • Olive oil
  • 50g salad leaves
  • 100g blue cheese


  1. Remove the steaks from the fridge & leave them out to come to room temperature.
  2. Remove the tops from the radishes, wash them before cutting large ones into quarters & smaller ones in half.
  3. Trim & finely slice the green beans. Cook in boiling water for approx. 2 mins until just tender. Drain & cool immediately in cold water to stop the cooking process & lock in the colour.
  4. Give the saucepan a wipe clean & return to the heat with 1 tbsp cooking oil. Get the oil very hot, add the radishes with a good pinch of salt & fry vigorously for 1 min before adding half the butter, half the vinegar (1 tbsp) & 3 tbsp water. Cook on a high heat stirring often for 4-5 mins until the liquid has reduced down into a glossy, buttery glaze. The radishes should be partly cooked but still have a slight bite to them. Remove from the heat & keep to one side.
  5. Toast the walnuts in a dry frying pan on a medium heat for a few mins, until lightly coloured - careful not to burn them. Tip onto a board & coarsely chop.
  6. Make the dressing by mixing the mustard & remaining vinegar together. Whisk in 2-3 tbsp olive oil, a little bit at a time, until you have an emulsified dressing. Stir in the walnuts & season with salt & pepper.
  7. Return the frying pan to the heat with 1 tbsp oil. Season the steaks with salt & pepper on both sides. Get the oil very hot, fry steaks for 1 min a side. Add the remaining butter halfway through cooking -they should be nicely browned. Remove the steaks & let them rest for 4-5 mins while you finish the salad.
  8. Add the cooled beans to the pan of warm radishes & mix in finely chopped chervil leaves.
  9. Divide the salad leaves between 2 plates, put on the beans & radishes then crumble blue cheese on top.
  10. Slice the steaks into ½cm strips. Scatter the steak across the salad & spoon across the walnut dressing.

Nutritional Info

per serving (520g)
Energy(kJ) 4361kJ
Energy(kCal) 1053kCal
Fat(g) 86g
    of which Saturates (g) 32g
Carbohydrate(g) 8.2g
    of which Sugars(g) 6.9g
Protein(g) 56g
Salt(g) 1.7g

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