Leek and Walnut Bulgur with Blue Cheese Melted Steak

Steps

1. BBQ grill to high (if using).
2. Heat a drizzle of olive oil in a small pot (with a lid) on medium heat. Cook leek and thyme for 4 minutes, until softened. Add bulgur, water and a pinch of salt and bring to the boil. As soon as it boils, cover with a lid and remove from heat to steam for 15 minutes. Once steamed, stir through chopped walnuts. Use a fork to fluff up grains and season to taste with salt and pepper.
3. While bulgur is cooking, pat beef dry with paper towels and season well with salt and freshly ground black pepper. When bulgur has about 8 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on high heat (or use BBQ grill). Cook beef for about 2 minutes each side, then use tongs to hold down beef on side with fat for about 1 minute, for medium-rare (depending on thickness) or until cooked to your liking. Remove from pan, crumble or slice blue cheese and arrange on top of steak. Carefully wrap in foil to rest for 2–3 minutes then slice (or leave whole).
4. Cut pear into quarters, remove core and thinly slice; cut cherry tomatoes in half; toss with watercress and drizzle with extra-virgin olive oil and balsamic vinegar just before serving.
5. Spoon leek and walnut bulgur onto a plate with blue cheese melted steak. Serve salad on the side.