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Dunnes steak recipe

Steak salad with Crozier Blue cheese dressing

This simple recipe from Neven Maguire and Dunnes Stores Simply Better features a great blue cheese dressing



For the steaks

  • 4 Simply Better 28 Day Matured Irish Angus Striploin Steaks
  • 6 tbsp Simply Better Cold Pressed Irish Rapeseed Oil
  • 4 Simply Better Dry Cured Whiskey Smoked Irish Streaky Rashers, diced
  • 4 sprigs thyme
  • 3 garlic cloves, cut in half
  • 25-35g butter
  • Sea salt and freshly ground 
    black pepper

For the marinated tomatoes

  • 2 tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
  • 1 tbsp Simply Better Balsamic Vinegar of Modena
  • 12 cherry vine tomatoes, halved
  • Zest of half a lemon
  • Pinch sea salt
  • 1 tbsp fresh basil, chopped

For the dressing

  • 4 tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
  • 2 tbsp Simply Better Balsamic Vinegar of Modena 
  • 50g Simply Better Irish Farmhouse Crozier Blue Cheese
  • 1 tbsp flat leaf parsley, chopped
  • Zest of half a lemon

To serve

  • 100g croutons
  • 200g mixed salad leaves, washed





1. Place the steaks in a large dish along with the rapeseed oil, thyme and garlic and marinate for 2-3 hours or overnight is best.

2. Remember to take your steaks out of the fridge at least 20-30 minutes before you intend to cook them to allow them to come back up to room temperature.

3. Heat a large heavy-based frying pan over a medium heat, add 1 tablespoon of the oil from the marinade. Season the steaks, add them to the heated pan along with the butter, garlic (if desired) and thyme. Add the bacon to the pan and keep tossing in the oil and butter. Cook the steaks for 3 minutes on each side, turning once, for medium rare. 

4. Remove the steaks from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes. Transfer the bacon to a plate and set aside until required.

5. Place the cherry tomatoes in a bowl. Drizzle over the olive oil, balsamic vinegar and add in the lemon zest, salt and basil. Set aside and allow the flavours to infuse.

6. To make the blue cheese dressing, whisk the olive oil, parsley balsamic vinegar and lemon zest together in a small bowl. Crumble in the blue cheese and mix to combine. Set aside until required.

7. Trim the fat from the rested steak and cut into slices.

8. Place the mixed salad leaves on a plate followed by the tomatoes and bacon. Arrange the steak pieces on top along with the croutons. Drizzle over the prepared blue cheese dressing and serve.

Recipe courtesy of Neven Maguire for Dunnes Stores Simply Better