Grilled sirloin steak with quince, pears and Cotswold Blue Brie

28 September 2010 — Dinner, Lunch


(Serves 2)

2 x 200g sirloin steak
2 tbsp quince jelly
1 pear peeled and cut into 8 wedges
Simon Weaver Organic Cotswold Blue Brie

How to make it

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.

Recipe courtesy of

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

Cheese Gift Boxes

Choose one of our selected boxes, perfect for yourself or a gift…

Cheese Subscriptions

Join our cheese club and receive a regular delivery direct to your door…

Buy three cheeses get one free

Make up your own box, choose three and we’ll give you one free!