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Steak salad with Castello Extra Mature Cheddar

Steak salad with Castello Extra Mature Cheddar

Dig in and dig deep – our recipe for Steak Salad with mature cheddar is sure to fulfil even the hungriest of eaters. A savoury compilation of fresh greens, herbs, fruit and berries, they add contrast to seared striploin steak in both taste and texture. Wholesome in every sense, this salad is sure to satisfy.

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  • 100 g Castello® Extra mature cheddar
  • 2 striploin steaks (200 g each)
  • 3 tbsp pine nuts
  • 25 g butter
  • 2 garlic cloves
  • 5 sprigs thyme
  • 100 g rocket salads
  • 150 g cherry tomatoes
  • 75 g caper berries
  • 75 g olives

For the vinaigrette:

  • 1 tsp mustard
  • 4 tbsp olive oil
  • 2 tbsp fresh basil
  • 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 rocket 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

Tips & Tricks

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