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Steak salad with Castello Extra Mature Cheddar

Steak salad with Castello Extra Mature Cheddar

Time to dig in! This recipe for steak salad with mature cheddar is sure to fulfill even the hungriest of eaters. A savory combination of fresh greens, herbs, fruit and berries that add contrast to seared striploin steak in both taste and texture. Delicious in every sense, this salad is sure to satisfy.

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  • 3½ ounces Castello® Extra mature cheddar
  • 2 striploin steaks (200 g each)
  • 3 tbsp pine nuts
  • 1 ounce butter
  • 2 garlic cloves
  • 5 sprigs thyme
  • 4 ounces arugula salads
  • 1 cup cherry tomatoes
  • 0.5 cup caper berries
  • ½ cup olives

For the vinaigrette:

  • 2 tbsp fresh basil
  • 1 tsp mustard
  • 4 tbsp olive oil
  • ¼ cup lemon juice
  • sea salt and pepper to taste


1. On a hot pan, sear the steak.

2. Lower the heat to medium and add butter, thyme and garlic.

3. Fry the steaks for 4 minutes on each side and baste with butter continuously.

4. Remove from the pan and let the steaks rest for 10 minutes before cutting them into thin slices.

5. In a bowl add arugula salad with slices of steak on top.

6. Add halved tomatoes, caper berries and olives.

7. Sprinkle pine nuts and finish with crumbled pieces of Castello Extra Mature Cheddar.

8. Make the vinaigrette in small jar by adding mustard, lemon juice, basil, salt and pepper.

9. Put on the lid and shake well.

Tips & tricks

If you bring the salad with you on a picnic, simply pour the vinaigrette over the salad just before serving it.