STEAK SALAD WITH BLUE CHEESE DRESSING

Take the steak out from the fridge and season with oil, salt and pepper on both sides. Leave to bring to room temperature. 

Toss the baby potatoes in salt and oil and then roast or air fry until golden; about twenty minutes at 200°C.

Mix all the ingredients for the dressing in a bowl and set aside.

Cook the steak in a hot pan; about two minutes on each side for medium rare. This will depend on the thickness of your steak.

Leave the steak to rest for at least five minutes. 

Place a few large handfuls of rocket and baby spinach in a serving bowl. Add the tomatoes, red onion and roasted potatoes. 

Slice the steak into strips and arrange over the top of the salad.

Spoon over the blue cheese dressing.

Toss together just before serving. 

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

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BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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• grass Gisborne
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• check Source of Vitamin A

• 50g LeaderBrand Wild Rocket 
• 50g LeaderBrand Baby Spinach 
• ½ medium red onion, thinly sliced
• 120g cherry tomatoes, halved 
• 4-5 baby potatoes, quartered 
• 250g steak (scotch or sirloin)

Dressing

• ½ cup crumbled blue cheese
• ¼ cup natural yoghurt 
• ¼ cup mayonnaise 
• 2 tbsp lemon juice 
• 1 tsp Dijon mustard 
• 1 tbsp finely chopped parsley
• Pinch of salt