Blue cheese works really well with beef. In this recipe we use it together with a fruity chutney on top of a steak and use roasted vegetables as an alternative to the classic steak and chips.
Serves: 4
Cooking Time: 8 minutes
Ingredients:
- 4 lean rump, sirloin, picanha or flat iron steaks
- Salt and freshly milled black pepper
- 30ml/2tbsp olive oil
- 50g/2oz blue cheese, e.g Stilton, crumbled
- 30ml/2tbsp fruit chutney of your choice
- For the Roasted Vegetables:
- 1 large sweet potato, peeled and cut into wedges
- 3 raw beetroot, peeled and cut into wedges
- 2 medium onions, peeled and cut into wedges
- Salt and freshly milled black pepper
- 30ml/2tbsp rapeseed or olive oil
Method:
- Preheat the oven to Gas mark 6, 200°C, 400°F.
- To prepare the roasted vegetables; place the vegetables on a baking tray, season, drizzle with the oil and roast for 30-35 minutes.
- Meanwhile, heat the remaining oil in a non-stick pan. Season the steaks and cook according to your preference. During the last minute of the cooking time spoon the chutney over each steak and top with the cheese.
- Spoon the roasted vegetables onto each plate. Add the steaks and drizzle any meat juices from the pan over the steak.
- Serve immediately.