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Wagyu Denver Steak Salad with Caramelised Pears, Blue Cheese and Walnuts


The ultimate steak salad, perfectly tender Wagyu with spicy rocket, sweet pears and punchy blue cheese.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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a large knob of butter
2 fresh pears, peeled, cored and sliced
100 g walnuts, roughly chopped
2 X 200 g Wagyu Denver Steaks
150 g blue cheese
150 g wild rocket
zest and juice of 1 lemon
a drizzle olive oil
sea salt and freshly ground pepper

Heat the knob of butter in a large nonstick frying pan over medium high heat. Add the pears and fry them on all sides until caramelised. Remove from the pan and set aside to cool.

In a dry frying pan over medium high heat, add the walnuts and toast while stirring to ensure even toasting. Set aside to cool.

Set a large cast iron pan over medium high heat to preheat. Carefully lay the Wagyu steaks into the hot pan and cook for one minute a side for 8-10 minutes. At the 8 minute mark, use a digital thermometer to check the internal temperature. You are aiming for 50-52 ºC. The steak will continue to rise in temperature as it rests, leaving you with a perfect medium rare (55-60 ºC). Let the steaks rest for at least 5 minutes before slicing.

While the steaks are resting, toss the rocket in a drizzle of olive oil and lemon juice and zest to dress. To assemble, dot the salad with pears, chunks of blue cheese and nuts then top with the sliced steak and serve.