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Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014

A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes


  • 32oz Rib-Eye steak
  • 1 pear semi firm
  • 1 bunch watercress
  • 1 bunch radishes
  • 1/2 bulb fennel
  • 1 bunch chives
  • 1lb cups baby potatoes (boiled to tender)
  • 1 cup blue cheese
  • 2 tbsp capers with brine
  • 1 tbsp grain mustard
  • 1 cup  Greek yogurt
  • ½ grapefruit
  • Salt pepper
  • Olive oil


Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.


Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis



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