Steaks with Blue Cheese and Roasted Vegetables

Serves 4
Preparation time: 15 minutes
Cooking time: (Based on a 2cm/¾inch thick steak):

Rare: 2½ minutes on each side

rump steakMedium: 4 minutes on each side

Well done: 6 minutes on each side


4 lean rump, sirloin, picanha or flat iron steaks
Salt and freshly milled black pepper
30ml/2tbsp olive oil
50g/2oz blue cheese, e.g Stilton, crumbled
30ml/2tbsp fruit chutney of your choice

For the Roasted Vegetables:

1 large sweet potato, peeled and cut into wedges
3 raw beetroot, peeled and cut into wedges
2 medium onions, peeled and cut into wedges
Salt and freshly milled black pepper
30ml/2tbsp rapeseed or olive oil


1. Preheat the oven to Gas mark 6, 200°C, 400°F.

2. To prepare the roasted vegetables; place the vegetables on a baking tray, season, drizzle with the oil and roast for 30-35 minutes.

3. Meanwhile, heat the remaining oil in a non-stick pan.  Season the steaks and cook according to your preference.  During the last minute of the cooking time spoon the chutney over each steak and top with the cheese.

4. Spoon the roasted vegetables onto each plate.  Add the steaks and drizzle any meat juices from the pan over the steak.

5. Serve immediately.


If cooking flat iron steaks, follow the cooking times below:

Rare: 2 minutes on each side
Medium Rare: 3-4 minutes on each side
Medium: 5-7 minutes on each side

For best results cooking flat iron steaks to well-done is not recommended.

Cover with foil and rest for 5-10 minutes before serving.


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