Salad of Grilled Beef with Castello® Creamy White with Truffle

30min 4 servings
  • 4 medium red onions, peeled and cut into halves, then cut into wedges
  • 30 g butter, melted
  • 22 mL balsamic vinegar
  • 2 sprigs fresh thyme
  • 4 boneless rib-eye steaks (approximately 250-350 g each)
  • Salt and freshly ground black pepper to taste
  • 2 Cos lettuce heads, cut into bite sized pieces
  • 15 mL olive oil
  • 5 mL truffle oil
  • 2 packages (150 g each) Castello® Creamy White with Truffle cheese cut into bite-sized wedges
  • 600 g small potatoes, boiled and peeled
  • 4 small sprigs fresh dill
Salad of Grilled Beef with Castello® Creamy White with Truffle


Preheat oven to 190ºC.

In a large bowl, toss together onions, butter, balsamic vinegar and thyme, season with salt and pepper. Place in a baking dish and cover with aluminum foil. Bake for 40 minutes or until tender. Remove foil and allow to cool a little. When cool enough to handle, break apart the wedges into pieces. Keep mixture warm.

Grill steaks to desired doneness. Allow to sit for 5 minutes before slicing.

In large bowl, toss together the potatoes, dill, roasted onions, Cos lettuce, oils and cheese pieces. Season with salt and pepper. Cut each steak into bite-sized slices and arrange equally between 4 serving plates. Top steaks with salad and serve.

Recipe inspired by Burnt Movie

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