Steak, Walnut, Stilton & Pomegranate Salad

Posted by petra08 on January 3, 2021 · 7 Comments 

It was with a slight sigh of relief that I toasted the arrival of 2021. I did the last market on December 19th and am enjoying some time off. I enjoyed it so much I seem to have tried to eat my own bodyweight in cheese. This lead to my fleece lined leggings splitting at the seam! Oops! After that I had a few lean, vegetarian days. I figure it is time to bring my sewing machine out for a few projects and mend my poor leggings. I will also dust of my running shoes and start using them, all so I can eat more cheese without busting more seams! What did you get up to over the holidays?

The new year arrived and from the moment I woke up I knew I needed buttermilk biscuits. I used this recipe but added a tablespoon of hot sauce for an extra kick and it was oh so nice! I made them for brunch and added a fried egg and a few slices of pancetta that were left over from a previous dinner.

We ate almost the whole batch in one go!

For dinner I had an urge for something really fresh and after a raid in my fridge I placed it all on the kitchen counter and decided to make a steak salad. I used ingredients that I had but they can of course be changed for others. For a vegetarian salad I would use portobello mushrooms and to make it vegan I would do a vegan garlic butter. I got my mandoline out to slice everything thin and got to work.

Steak salad

preparation 10 minutes

oven 175C/350F

cooking time 10 minutes

serves 2-3

Ingredients

• leftover steak, cooked and sliced thin
• 2-3 tbsp garlic butter
• 1/8 red cabbage, sliced thin
• 1/4 iceberg lettuce , sliced thin
• 1/2 cucumber, sliced thin
• 6 radishes, sliced thin
• 1 carrot, grated
• 1/2 piece of stilton, use as much or little as you like, crumbled
• 1 shallot onion, sliced fine
• 1 pomegranate
• 1/2 lemon, juice only
• 1/4 baguette, stale
• olive oil, about 2 tbsp
• 1 handful of walnuts, slightly broken up
• 1 tsp chia seeds
• 1 tsp sesame seeds
• 1/2 tsp sumac
• 1/4 tsp salt + 1 pinch salt
• 1/4 tsp pepper

First place the walnuts on one side of a roasting tray. On the other side place the baguette, cut in to cruton sized pieces. Drizzle olive oil over the crutons, then sprinkle with salt, pepper, sumac, chia seeds and sesame seed. Mix everything and roast in the oven for about 10 minutes. Take out and let cool slightly.

I sliced everything except the steak and the iceberg lettuce on the mandoline starting with the red cabbage. Place it in a bowl with a pinch of salt and let stand for a few minutes to soften the cabbage.

Shred the lettuce and then use the mandoline for the cucumber, shallot and radishes.

De seed the pomegranate and slice the chilli. Keep the seeds in if you want a hotter salad or remove the and keep the chilli flavor without the heat.

Mix all ingredients except the garlic butter and the steak including the crutons and toss the salad.

Heat up the garlic butter, when melted take it off the heat and add the sliced steak. When the steak is coated with the butter add it to the salad, toss and serve.

I love left overs but this might have been one of my better transformations. It was light but still filling and I might cook an extra steak every time.

Happy New Year ahead. Take care and be safe!

Petra x

I am bringing this to the lovely Angie’s blog party Fiesta Friday! It is a great place to meet likeminded foodies and get inspired!

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Filed under Allotment/Veg, Beef, Brunch, Cabbage, Carrot, Celery, Cheese, Chilli, Cucumber, Fruit, Garlic, Lettuce, Main course, Meat, Onion, pomegranate, Radish, Recipe, Starter, Stilton · Tagged with leftovers, steak salad