GRILLED SCOTCH FILLET, PEAR & ROCKET SALAD WITH A TANGY BLUE CHEESE VINAIGRETTE DRESSING

This vibrant salad features a tender Scotch fillet seasoned with Montreal Steak Spice, paired with fresh greens, sweet pears, crunchy walnuts and a tangy blue cheese vinaigrette that ties all the flavours together for a perfectly balanced dish.

Serves: 4 | Skill Set: Easy | Prep Time: 15 mins | Cook Time: 10 mins

Featured Product: Montreal Steak Spice

INGREDIENTS

FOR THE STEAKS

250 grams Scotch Fillet Steak per person

Extra Virgin Olive Oil (for oiling the meat)

Maple Leaf Meats Montreal Steak Spice (for seasoning, be generous)

FOR THE DRESSING

90 ml (6 tbsp) Extra Virgin Olive Oil

1.5 tablespoons Lime Juice (freshly squeezed)

1.5 tablespoons Balsamic Glaze

1.5 teaspoons Dijon Mustard

Salt, to taste

Freshly ground Black Pepper, to taste

2 tablespoons Blue Cheese, crumbled

FOR THE SALAD

400 grams mix of Rocket as the primary component, complemented by Baby Spinach & Beetroot Leaves (pre-washed, store bought for convenience)

2 Medium Pears (firm variety, not soft), thinly sliced.

1/2 cup of Toasted Walnuts, roughly chopped

2-3 tablespoons Blue Cheese, crumbled (for the topping)

1 tablespoon Lemon Juice (for the pear slices)

Prepare the Scotch Fillet Steaks

Rub the scotch fillet steaks with extra virgin olive oil to ensure the seasoning adheres. Generously season each steak with Maple Leaf Meats Montreal Steak Spice on both sides. Cook the steaks to your desired doneness (grill, pan-fry or BBQ), about 4-5 minutes per side for medium rare, adjusting the time to your preference.

Let the steaks rest for a few minute before slicing.

Prepare the Salad

In a large bowl, add the baby spinach, beetroot leaves and rocket mix. Cut the pears into thin slices and drizzle lemon juice over them to prevent them from browning. Scatter the pear slices and toasted walnuts over then greens. Sprinkle 2-3 tablespoons of crumbled blue cheese on the top.

Make the Blue Cheese Vinaigrette

In small bowl or jar, whisk together the lime juice, balsamic glaze, Dijon mustard, salt and freshly grown black pepper. Slowly drizzle in the extra virgin olive oil, whisking continuously until emulsified. Stir in the 2 tablespoons of crumbled blue cheese, mashing slightly with a fork to help blend.

Taste and adjust the seasoning if needed.

Assemble & Serve

Option 1

Dress the salad with the blue cheese vinaigrette and toss gently to coat all the ingredients. Slice the rested scotch fillet steaks and place the slices on top of the salad for a more rustic meal.

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Option 2

Prepare the Salad Base

In a large bowl, combine the leafy greens, toasted walnuts and a portion of thesliced pears. Add a portion of the crumbled blue cheese to the mixture.

Dress the Salad

Drizzle with the blue cheese vinaigrette over the salad ingredients. Toss gently to ensure an even coating. Transfer the dressed salad to a serving platter.

Assemble on Serving Platter

Arrange the slice scotch fillet steaks and the remaining pear slices on top. Drizzle additional blue cheese vinaigrette over the assembled salad.

Add Steak and the Remaining Pears

Slice the rested scotch fillet steaks and arrange them on top of the salad. Place the remaining sliced pears over the salad.

Final Touches

Sprinkle the remaining crumbled blue cheese over the top. Drizzle a little more of the blue cheese vinaigrette to taste - optional.

To Serve

Crusty Rustic Bread, sourdough loaf or seeded wholegrain baguette.

Serve immediately and enjoy!

Note:

We love using scotch fillet for this recipe thanks to its rich marbling and tenderness, but you can easily make it your own by choosing the cut you prefer. Whether it's a rib steak, porterhouse, or

T-bone, this dish pairs beautifully with any good grilling steak.