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Steak, blue cheese & cos salad with anchovy dressing


  • Spray the steaks with oil and grill (or barbecue) to the desired degree, seasoning once sealed and spraying with more oil as you do so. Allow to rest for a few minutes before slicing.
  • To make the dressing, combine the garlic, mustard, balsamic, anchovies and parsley in a food processor.  Then add the oil, little by little through the feeder tube, continually mixing. Taste for seasoning.
  • Gently toss the lettuce with the blue cheese and dressing to taste.
  • To serve, arrange the tomatoes on individual plates (or one large plate). Mound the lettuce mixture in the centre, lay the sliced beef on top and generously sprinkle with the dressing. Then garnish with the capsicum and spring onion.


  • 2 porterhouse steaks, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 1 garlic clove, crushed
  • 2 heaped tspn Dijon mustard
  • 2 tbsp balsamic vinegar
  • 4-6 anchovies
  • 2 heaped tbsp chopped fresh parsley
  • 2/3rd cup olive oil
  • 1-2 cos lettuces, small inner leaves only
  • ½ cup crumbled blue cheese
  • 4 large ripe, red tomatoes, cored & sliced
  • ½ red capsicum, core removed & finely sliced
  • 2 spring (green) onions, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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