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Steak with Blue Cheese Sauce from Recipes for Real Life


Preparation Time
10 minutes

Cooking Time
15 minutes


Allergy Information
Gluten Free, Wheat Free


  • 200g purple sprouting broccoli, ends removed
  • 1 tsp. Lucy Bee Coconut Oil
  • 2 garlic cloves, chopped
  • 100g asparagus, woody ends removed
  • 2 sirloin steaks
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 30g Lucy Bee Coconut Oil
  • 1 tbsp. gluten free plain flour
  • 150ml Lucy Bee Coconut Milk
  • 70g blue cheese, diced


  1. Cook the broccoli in a shallow pan of boiling water for 2 minutes to soften slightly, then drain.
  2. Melt the Lucy Bee Coconut Oil in a frying pan or griddle pan, add the garlic and sauté for 1 minute before adding the asparagus and drained broccoli. Fry for 5 minutes then turn over and fry for 5 minutes on the other side, until the broccoli florets are crisp. Remove to 2 serving plates and keep warm.
  3. Meanwhile to make the blue cheese sauce, put the Lucy Bee Coconut Oil, flour and Lucy Bee Coconut Milk in a small saucepan over a low heat. Stir continuously until the sauce thickens, then stir in the cheese. Pour into a jug or gravy boat and keep warm.
  4. While the broccoli pan is still hot, place the steaks in the centre of the pan, season and cook on both sides for 2 minutes (for medium rare).
  5. To serve, slice the steaks into strips using a sharp knife, place on top of the vegetables and pour the sauce over.

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