Grilled Beetroot Seeded Salad with Blue Cheese and Mediterranean-Style Grilled Steak

Fire up your day with another Weber grill flavour adventure!

Recipe by: Nicole Snelling


  • 2 steaks of your choice
  • Spice rub:
  • 2 Tbsp Olive Oil
  • 1 Tbsp Paprika
  • 1 Tbsp Dried Oregano
  • 1 tsp Chilli Flakes, optional
  • 1 tsp Ground Fennel Seeds
  • ½ tsp Salt
  • Salad:
  • 500g Cooked Beetroot, halved
  • 50g Blue Cheese, room temperature
  • ½ Red Onion, thinly sliced
  • ¼ Cup Double Cream Yoghurt
  • 80-100g Salad Leaves of your choice
  • 4 Tbsp Pumpkin & Sunflower
  • Seeds, toasted
  • 1 Garlic clove, finely grated
  • 3 Tbsp Oil
  • Salt and Pepper, to taste

How To Make 

  1. Drizzle the beetroot with some oil before grilling on medium-high heated coals on the Weber.
  2. The beetroot just needs to be slightly charred, once ready place the beetroot into a mixing bowl and allow to cool.
  3. To make the dressing, place the blue cheese, yoghurt and garlic into a measuring jug, using a spoon mix the ingredients together until the blue cheese has dissolved.
  4. Then thin out the dressing with water until it’s the desired consistency you like.
  5. Add the beetroot, salad leaves and onion together and top the salad with the toasted seeds and salad dressing.
  6. To prepare the steak, add all the spice rub ingredients together into a mixing bowl and rub evenly onto the steaks.
  7. If your steak has a side of fat, place the fat side down first over medium-high coals and allow to render for 3-4 minutes.
  8. Turn the steak on its side and allow to cook for 4 minutes on each side or longer according to your liking.
  9. Allow the steak to rest before slicing up and serving with the salad.

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