Steak and beetroot salad with stilton

  • Total time: 10 minutes 10 minutes

Serves: 1

Ingredients

150g sirloin steak

1 ½ tsp rapeseed oil

180g pack Waitrose Sweetfire Beetroot Wedges

20g Cooks’ Ingredients Toasted Seed Mix

20g pack Cooks’ Ingredients Flat Leaf Parsley

20g chilled Waitrose Cropwell Bishop Blue Stilton

Method

  1. Heat a griddle or frying pan over a high heat. Rub 150g sirloin steak with ½ tsp rapeseed oil and season well. Sear for 2-4 minutes on each side, or to your liking, then leave to rest on a board.
  2. Put a 180g pack Waitrose Sweetfire Beetroot Wedges in a bowl with 1 tsp rapeseed oil, 20g Cooks’ Ingredients Toasted Seed Mix, and the leaves from a 20g pack Cooks’ Ingredients Flat Leaf Parsley. Drizzle over any juices that have run from the steak.
  3. Toss together and season. Crumble over 20g chilled Waitrose Cropwell Bishop Blue Stilton. Transfer to a plate. Trim the fat off the steak then thinly slice the steak and scatter over the beetroot salad mixture.