Steak with Blue Cheese Butter and Pear Salad Serves 4 Cooking: less than 60 minutes Ingredients: 4 T-Bone steaks (or boneless sirloin or rump) 2 tablespoons olive oil salt and freshly ground black pepper 80g Jindi Blue Cheese 50g butter, softened 2 green shallots, chopped 1 tablespoon wholegrain mustard 1 teaspoon honey cup (60ml) olive oil extra 1 tablespoon red wine vinegar 100g mixed salad leaves cup (60g) toasted pecans 1 (300g) Pear, sliced thinly Method: 1. Brush the steaks with the oil and sprinkle with salt and pepper. Heat a large griddle pan (or frying pan or grill). Cook the steaks as desired. 2. Meanwhile, place the cheese and butter in a bowl; stir well with a wooden spoon until combined. Stir in the shallots. 3. Combine the mustard, honey, extra oil, vinegar and salt and pepper to taste in a screw-top jar. Shake well. 4. Just before serving, place the mixed salad leaves, pecans, pear and dressing in a bowl; toss gently. 5. Top the steaks with the blue cheese butter, serve with the salad and bread, if desired.