Steak, Stilton and Avocado Salad
Blue cheese like Stilton first arrived in Canada through English influence, but strict pasteurization laws made importing unpasteurized cheeses difficult through much of the 20th century. This limitation sparked Canadian cheesemakers — particularly in Ontario and Québec — to develop their own creamy, pungent blue cheeses. Paired here with Alberta or Ontario beef, ripe avocado, and fresh greens, this salad becomes a dish that bridges English tradition with Canadian innovation, rustic yet refined.
Prep Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
2 sirloin or rump steaks, cooked to preference (medium-rare recommended)
4 cups mixed leaves or rocket (arugula)
1 avocado, sliced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
100 g (about 1 cup) Stilton, Shropshire Blue, or Canadian blue cheese, crumbled
For the Dressing
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey (optional)
Salt & freshly ground black pepper, to taste
Method
Season steaks generously with salt and pepper. Grill or pan-sear over high heat until medium-rare (about 3–4 minutes per side, depending on thickness). Rest 5 minutes before slicing thinly.
In a small bowl, whisk together olive oil, balsamic vinegar, mustard, honey (if using), salt, and pepper to make the dressing.
On a platter or large salad bowl, arrange mixed leaves, avocado slices, cherry tomatoes, and red onion.
Top with sliced steak and crumbled blue cheese.
Drizzle with dressing just before serving.
Variations
Canadian Twist – Use a local blue cheese such as Bleu Bénédictin (Québec) or Devil’s Rock (Ontario) for a homegrown alternative to Stilton.
Summer Grill – Swap steak for grilled bison or venison for a distinctly Canadian game option.
West Coast Freshness – Add roasted beets or candied pecans for extra colour and a nutty-sweet contrast to the tangy cheese.