Crunchy broccoli and steak salad with blue cheese sauce

A delicious combination of steak, broccoli and asparagus with a blue cheese sauce.

Serves 2

Ingredients

• 200g/7 oz purple sprouting broccoli, ends trimmed
• 1 tsp Lucy Bee coconut oil
• 2 garlic cloves, chopped
• 100g/3 1/2 oz asparagus, woody ends removed
• 2 sirloin steaks
• Himalayan salt and ground black pepper

For the sauce

• 30g/1 oz Lucy Bee coconut oil
• 1 tbsp gluten-free plain (all-purpose) flour
• 150ml/1/2 cup plus 2 tbsp milk
• 70g/2 1/2 oz blue cheese, diced

Method

1. Cook the broccoli in a shallow pan of boiling water for 2 minutes, to soften slightly, then drain.

2. Melt the coconut oil in a frying pan or griddle pan, add the garlic and sauté for 1 minute before adding the asparagus and drained broccoli. Fry for 5 minutes then turn over and fry for 5 minutes on the other side, until the broccoli florets are crisp. Remove to 2 serving plates and keep warm.

3. Meanwhile, to make the blue cheese sauce, put the coconut oil, flour and milk in a small saucepan over a low heat. Stir continuously until the sauce thickens then stir in the cheese. Pour into a jug or gravy boat and keep warm.

4. While the broccoli pan is still hot, place the steaks in the centre of the pan, season and cook on both sides for 2 minutes (for medium rare).

5. To serve, slice the steaks into strips using a sharp knife, place on top of the vegetables and pour the sauce over.

Tips and notes

We’ve opted for sirloin here as it is full of flavour but feel free to use your favourite cut.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.