Grilled beef, pear, rocket and avocado salad

With juicy grilled beef, sweet slices of pear and peppery rocket leaves, this salad combination knocks flavoursome out of the park. Grab a bowl for a delicious and wholesome lunch.

  • 40 mins preparation
  • Serves 4
  • Print


  • 1/3 cup red quinoa, rinsed well (see tip)
  • 2/3 cup water
  • 1 small pear, cored, cut into 8 wedges
  • olive oil spray
  • 4 x 100g beef fillet steaks
  • 2 bunch rocket, washed, trimmed
  • 1 avocado, sliced
Herb Dijon dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon white-wine vinegar
  • 3 teaspoon dijon mustard
  • 2 tablespoon coarsely chopped fresh tarragon
  • 2 tablespoon fresh dill tips
  • 2 tablespoon fresh mint leaves
  • 1 tablespoon water


  • 1
    Place quinoa and water in a small saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until all liquid is absorbed. Fluff with a fork.
  • 2
    Heat a grill plate (or grill pan) over medium-high heat. Spray pear slices with oil. Cook pear on each side until grill marks appear. Transfer to a plate.
  • 3
    Spray steaks with oil. Cook on hot grill plate for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Rest for 10 minutes, then cut into thick slices across the grain.
  • 4
    To make the dressing, process all the ingredients until smooth. Season to taste with pepper.
  • 5
    Place quinoa, pear, steak, rocket and avocado on a platter or divide among four plates. Drizzle with dressing to serve.


Swap red quinoa for white or tri-coloured quinoa, if you prefer.