T-Bone Steaks With Blue-Cheese Butter And Pear Salad

• 4 None beef T-bone steaks (about 3 1/2 lbs)
• 2 tbsp olive oil
• 2 oz soft blue cheese
• 3 tbsp butter, softened
• 2 None green onions, finely chopped
• 1 tbsp wholegrain mustard
• 1 tsp honey
• 1/4 cup olive oil, extra
• 1 tbsp red wine vinegar
• 4 oz mesclun (mixed salad leaves)
• 1 None pear, cored and thinly sliced
• 1/2 cup toasted pecans

1. Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
2. Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
3. Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
4. Spread blue-cheese butter on the hot steaks. Serve with the salad.

beef t, olive oil, blue cheese, butter, green onions, wholegrain mustard, honey, olive oil, red wine vinegar, pear, pecans

Taken from recipes-plus.com/api/v2.0/recipes/35529 (may not work)