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    Warm Steak Salad with Pepperberry Chèvre

    A classic salad for all seasons, charged with an unexpected burst of flavour from our fresh Goat Cheese with Australian Native Pepperberry.

    Serves 4 people


    • 150g Meredith Dairy Pepperberry Goat Cheese
    • 100g smoked bacon, cut into 1cm pieces
    • 2 thick slices of sourdough bread, torn into croutons
    • 1 soft leaf lettuce, washed and dried
    • 2 large handfuls of watercress, washed and dried
    • 2/3 cup of toasted walnuts
    • 600g thick sirloin steaks
    • salt and pepper
    • olive oil
    • 2 tbsp of red wine vinegar
    • 1 tbsp of dijon mustard


    • Step 1 Place steaks in a shallow dish and season with salt, pepper and rub with some olive oil.
    • Step 2 In a large frying pan over medium heat, add 1 tbsp of olive oil and the bacon.
    • Step 3 Cook until crisp, remove and drain on kitchen paper. Add croutons to pan, adding a little more oil if necessary, cook until golden and crisp. Remove and drain.
    • Step 4 Cook steak on barbecue, or griddle pan for 3-4 minutes each side. Let rest for 5 minutes.
    • Step 5 Mix 6 tbsp of olive oil, the red vinegar and dijon mustard together in a small bowl. Season with salt and pepper.
    • Step 6 Toss salad greens, walnuts, bacon, croutons and chèvre together with vinaigrette. Pile onto a platter, slice steak, arrange to one side, and crumble on top some Pepperberry Chèvre.

    Products Used

    • Photo of Fresh Goat Cheese 150g CHÈVRE Dusted with Ash & Pepperberry Fresh Goat Cheese 150g CHÈVRE | Dusted with Ash & Pepperberry