- Chuck the blue cheese and yogurt into a food processor and pulse together until smooth. Check the seasoning and add more salt to taste. Set to one side.
- Heat the olive oil in a non-stick frying pan over a high heat. Season both side of the steaks with salt and add to the pan. Leave for 3-4 minutes to sear. Turn the meat and add the butter to the pan. Cook for another 1-2 minutes, spooning the butter over the steaks, until charred on the outside and juicy in the middle. Remove the steaks from the pan and set to rest on warm plate, covered in foil for 4-5 minutes.
- Take the pan off the heat and add the harissa, lemon juice and a pinch of salt. Pour any of the resting juices into the dressing and whisk into a lovely arm dressing.
- To serve, swirl the blue cheese sauce onto two serving plates. Slice up the steaks and arrange over the top. Spoon the dressing over the meat. Garnish with the pomegranate seeds, parsley, pine nuts and lemon zest. Serve immediately.
Advertorial content – this is a paid partnership with Castello Cheese
60g Castello Creamy Blue
250g Greek yogurt
1 tbsp olive oil
2 x 250g room temperature sirloin steaks
3 tbsp. harissa paste
The zest and juice of ½ a lemon
20g pomegranate seeds
A small handful of finely chopped parsley leaves
15g toasted pine nuts