This thinly sliced steak salad with Roquefort cheese is the perfect summer lunch or light supper. The peppery rocket balances out the steak and the strong flavourful cheese. By serving on a large wooden platter, it’s easily shared, and, creates a fantastic centrepiece for everyone to gather around. For an extra twist, why not add some toasted walnuts (not pictured) to elevate this dish further. Serve with a Barbaresco for an easy drinking red that will complement the flavours to perfection.
Sliced Steak with Roquefort and Rocket
3 small filet steaks
2 cups (packed)/ 50 g rocket
½ cup/ 100 g Roquefort cheese, cut into small cubes
1 garlic clove, crushed with the heel of your knife
squeeze of lemon juice
salt and pepper
- Arrange the rocket and Roquefort cheese on a large wooden platter.
- Pan-sear the fillet steaks in butter with the crushed garlic clove for 3-5 min on one side and 1 min on the other side (medium-rare).
- Baste with cooking butter whilst cooking. Remove from the heat and set aside to rest (2 min).
- Slice the steak thinly and arrange over the rocket and cheese. Season with a drizzle of olive oil, salt, pepper and a few squeezes of lemon juice.