Steakhouse Blue Cheese & Walnut Salad

Place 75g raw walnut halves in a dry skillet over medium heat. Toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly golden. Transfer immediately to a cutting board, let cool slightly, and coarsely chop.

Wash and thoroughly spin dry 150g mixed salad greens. Slice 150g cherry tomatoes in half. Peel and thinly slice 1/2 red onion into half-moons. Crumble 90g blue cheese into bite-sized pieces.

Prepare the balsamic vinaigrette by whisking together 60ml extra-virgin olive oil, 30ml balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, a pinch of salt, and a pinch of black pepper in a small bowl until completely emulsified.

Retrieve the 600g leftover sirloin steak (cooked on Day 3). Slice it thinly against the grain into 0.5 cm strips. To serve warm, place the slices in a skillet over low heat with 1 tbsp water, cover, and heat gently for 2 to 3 minutes just until the chill is gone without recooking. Alternatively, serve cold.

In a large bowl, toss the 150g mixed salad greens with half of the prepared balsamic vinaigrette until lightly coated. Divide the dressed greens evenly among 3 serving plates.

Top each plate of greens with equal amounts of the halved cherry tomatoes, sliced red onion, toasted chopped walnuts, and crumbled blue cheese. Arrange the sliced steak on top of each salad, drizzle with the remaining vinaigrette, and finish with freshly cracked black pepper to taste.