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Ingredients

500g Coles Graze Grass Fed Beef Rump Steak
1 tablespoon olive oil
6 Beurre Bosc pears, cored, quartered
Olive oil, extra, to brush
120g pkt Coles Australian Baby Rocket
4 radishes, thinly sliced
1/2 red onion, thinly sliced
75g blue cheese, coarsely chopped
1/3 cup (40g) pecans, toasted, coarsely chopped
Balsamic glaze, to serve

Method

Step 1 Heat a barbecue grill or chargrill on high. Drizzle the steaks with oil. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 2 Meanwhile, lightly brush the cut sides of pear with a little extra oil. Cook on the grill for 2 mins each side or until lightly charred.
Step 3 Arrange the beef, pear, rocket, radish, onion, blue cheese and pecan evenly on serving plates. Season. Drizzle with balsamic glaze to serve.

Beef, blue cheese and grilled pear salad

How to make Beef, blue cheese and grilled pear salad

Ingredients

Method