Grilled sirloin steak with quince jelly, pears and Organic Cotswold Blue-Veined Brie
This is an incredibly easy way to jazz up a grilled steak; you can also try it with pork chops or even on toasted ciabatta.
2 x 200g sirloin steak
2 tbsp quince jelly
1 pear peeled and cut into 8 wedges
Simon Weaver Organic Cotswold Blue-Veined Brie
Simply grill the steak and pear until it’s almost ready and grill the pear alongside it for the same amount of time. Then spoon over the quince jelly to cover the meat. Arrange four pieces of pear on top of each steak. Now cut the Organic Cotswold Blue-Veined Brie into 1cm thick slices and place over the pears, return to grill and cook until the cheese melts. Great with new potatoes or chunky chips and salad leaves.
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