2 Mick's Meat Barn Angus Rib Fillet Steaks
1 tbsp Ground Cumin
1 tbsp Smokey Paprika
1 tbsp Dried Parsley
1 tbsp Dried Oregano
2 tsp Turmeric
1 tsp Onion Powder
1/2 tsp Garlic Powder
Sea Salt & Cracked Black Pepper, to taste
Cayenne Pepper, to taste
4 Mick's Meat Barn Bacon Rashers
1/3 cup of Walnuts, roughly chopped
2 Pears, cored and sliced into fine wedges*
1 tbsp Fresh Lemon Juice
100g Blue Cheese, crumbled
1/2 Red Onion, finely sliced
Ingredients (Salad Dressing):
3 tbsp Extra Virgin Olive Oil
2 tbsp Fresh Lemon Juice
1/2 tsp Honey
Sea Salt & Pepper, to taste
Step One - In a small bowl add all the spices, herbs, sea salt and pepper. Stir thoroughly to combine.
Step Two - Cover the steaks with the spice blend and rub deeply into the meat. Set aside covered for 15-20 minutes, refrigerated.
Step Three - Bring the steaks to room temperature whilst preparing the BBQ. Lightly oil the BBQ grill and heat to a high temperature. Sear each side of the steak before reducing the heat to medium-high and cook for a further 5-7 minutes, or to liking.
Step Four - Set the steaks aside covered for 3-5 minutes.
Method (Salad & Dressing):
Step One - In a non-stick frying pan, over a medium-high heat, cook the bacon rashers until crispy. Remove from the pan and set aside on a plate with kitchen paper towel. When cool, cut into 1cm strips.
Step Two - Clean the non-stick frying pan and wipe dry. Over a medium heat lightly toast the walnuts for 3-5 minutes, or until lightly brown. Set the walnuts aside to cool.
Step Three - *Core and slice the pears. Lightly toss in the fresh lemon juice, to prevent discolouration.
Step Four - In a large bowl add the rocket, walnuts, pears, blue cheese, red onion and bacon. Toss to combine.
Step Five - To create the dressing, whisk together the olive oil, fresh lemon juice, honey in a small bowl. Season with sea salt and pepper, to taste. Whisk to combine.
To Serve: Toss the salad with the dressing just before serving. Plate alongside the rib fillet steaks.