Steak with Roquefort butter and chopped salad

This quick steak recipe delivers restaurant-quality results with minimal effort. A perfectly seared minute steak develops a beautiful crust while staying tender inside, then gets brushed with luxurious Roquefort butter that melts into every slice. A fresh, colourful chopped salad with avocado, tomato, and crisp greens provides the perfect counterpoint to this rich, flavourful beef dish.

Prep: less than 30 mins

Cook: 5 to 10 mins

Serves: Serves 2

Dietary: Gluten-free, Keto-friendly

By Matt Tebbutt
From Saturday Kitchen Recipes

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This steak with Roquefort butter recipe gets a Nutri-Score C rating, balancing high-quality protein from beef with nutrient-dense vegetables and healthy fats from avocado. The Roquefort butter adds richness and intense flavour, while the fresh chopped salad provides vitamins, fibre, and freshness.

Per serving: approximately 520 kcal, 38g fat, 8g carbs, 3g sugars, 5g fibre, 35g protein.

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Equipment

• Food processor →
• Frying pan →
• Heavy pan or weight for pressing steak
• Large bowl
• Knife
• Chopping board
• Brush
• Measuring spoons
• Serving plates

Method

1. Make the Roquefort butter (5 minutes)
   Place the Roquefort cheese and softened butter in your food processor. Blitz until completely smooth and well combined – you want a luxurious, spreadable consistency. This punchy Roquefort butter is the star of this quick steak recipe, so take your time to get it really smooth. You can make this ahead and chill it until needed, just bring it back to room temperature before using for the easiest brushing over the steak.
2. Prepare and season the steak (2 minutes)
   Pat the minute steak dry with kitchen paper, then season generously with salt on both sides. The dry surface helps create that crucial crust when searing, while good seasoning ensures the beef itself is flavoursome. Minute steaks like bavette, flank, or hanger steak work brilliantly here – they’re thin, quick-cooking, and full of flavour.
3. Heat the pan (3-4 minutes)
   Place your frying pan over high heat and let it get very hot – you should see it shimmering. This high heat is essential for creating a proper sear on your steak. While the pan heats, you can quickly toss together your chopped salad so everything’s ready when the steak is cooked. Getting your pan properly hot prevents the steak from sticking and ensures a beautiful crust forms.
4. Sear the steak (2-4 minutes)
   Add the seasoned steak to the scorching hot pan and immediately press it down firmly with a weight or heavy pan. This pressing technique ensures even contact with the pan for an all-over crust. Sear for 1-2 minutes on each side until well coloured and a deep brown crust has formed. Don’t move the steak around – let it develop that gorgeous sear that makes this steak recipe so satisfying.
5. Rest the steak (10 minutes)
   Transfer the seared steak to a carving board and leave it to rest for a full 10 minutes before slicing. This resting period is crucial – it allows the juices to redistribute throughout the meat, ensuring every slice stays succulent. Don’t skip this step, even though the steak smells amazing and you’re eager to tuck in. Use this time to finish preparing your chopped salad.
6. Prepare the chopped salad (5 minutes)
   Place the shredded baby gem lettuce, red endive, chopped avocado, finely chopped spinach, and chopped beef tomato in a large bowl. Season with salt and freshly ground black pepper, then toss everything together gently. This fresh, colourful chopped salad provides the perfect crisp, cool contrast to the rich, hot steak with Roquefort butter.
7. Slice and finish the steak (2 minutes)
   After resting, slice the steak against the grain into thin strips. Brush generously with the smooth Roquefort butter you made earlier – it should melt beautifully into the hot meat. The combination of the crusty exterior, tender interior, and luxurious blue cheese butter makes this quick steak recipe taste properly special.
8. Plate and serve (1 minute)
   Arrange the chopped salad on serving plates, then top with the sliced steak brushed with Roquefort butter. Garnish with crumbled Roquefort cheese and fresh tarragon leaves for an elegant finish. Serve immediately while the steak is still warm and the butter is melting into every slice. This steak with Roquefort butter and chopped salad is perfect for a quick yet impressive weeknight dinner.

Recipe tips

• Make the Roquefort butter ahead and chill it until needed – just bring it back to room temperature before brushing over the steak for easiest application
• Press the steak firmly with a weight or heavy pan during cooking – this ensures even contact and creates a proper crust all over
• Don’t skip the 10-minute resting time for your steak – it makes a noticeable difference to tenderness and juiciness
• Use very fresh, ripe avocado for the best flavour and texture in your chopped salad
• This quick steak recipe works brilliantly with any thin-cut steak – bavette, flank, and hanger steak all deliver excellent results
• For extra flavour, add a squeeze of lemon juice to the chopped salad just before serving
• Keep the Roquefort butter refrigerated for up to 5 days – it’s also delicious spread on crusty bread or melted over roasted vegetables