Blue Cheese Steak Wheels and Kale Salad

Blue Cheese Steak Wheels and Kale Salad


1 Taylor Farms Kale Chopped Kit

2 Tbsp unsalted butter

1/2 Brown onion, finely diced

3 Garlic cloves, minced

1 Tbsp rosemary, minced

2 450g steak

1/2 cup blue cheese crumbles

Salt and cracked black pepper

1 Tbsp grapeseed or vegetable oil

Balsamic glaze

1/4 Cup balsamic vinegar

2 Tbsp maple syrup

Chopped parsley


In a large frying pan, heat butter over medium heat. Add in onion, garlic and rosemary and cook for 3-5 minutes or until the shallot has softened.

Cover steak with plastic wrap and pound with a meat mallet to 1/4-in thickness. Spread onion-garlic mixture evenly onto the steak pieces. Sprinkle it with blue cheese and very gently roll the meat. Secure with skewers and cut into 1-2 inch pieces. Sprinkle slices with salt and pepper.

Preheat Heat oven to 190C.

In a large, oven-safe cast iron frying pan, heat 1 tsp of oil on medium high heat. Sear stuffed steak slices gently for 1-2 minutes. Transfer the frying pan to the oven and cook for 8 minutes. Let the steak pieces rest for 5 minutes before removing the skewers.

Cook for 8 minutes and let rest for 3-5 minutes.

Balsamic glaze: Heat a small saucepan on medium heat. Add balsamic vinegar, maple syrup and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 5 minutes. Drizzle over steak pieces.

Prepare Taylor Farms Kale Chopped Kits and serve alongside steak wheels

This recipe features

Taylor Farms

Kale Chopped Kit

Other recipes you may like