Steak Salad with Blue Cheese Dressing and Candied Pecan
Photography Aaron McLean.
Serves: 4
INGREDIENTS
2 x 350 gram sirloin steaks
sea salt and freshly ground pepper
2 small cos lettuces, quartered
assorted cherry tomatoes
Blue cheese dressing
½ cup mayonnaise
½ cup sour cream
1 clove garlic, crushed
100 grams soft blue cheese, crumbled
1 tablespoon lemon juice
Candied pecans
70 grams pecan halves
1 tablespoon water
½ teaspoon ground cumin
1 tablespoon icing sugar
METHOD
Preheat the oven to 150˚C.
Pecans: Combine the pecans, water, cumin and icing sugar in a bowl. Tip onto a lined baking tray and roast for 8-10 minutes until golden. Cool.
Dressing: Whisk the mayonnaise, sour cream and garlic in a bowl then stir in the blue cheese and lemon juice. Season.
To cook: Heat a heavy-based sauté pan until hot. Brush the steaks with olive oil then season generously both sides. Cook the steaks for 3 minutes each side for medium rare. Transfer to a plate, cover loosely and rest for 5 minutes.
To serve: Put the lettuce and tomatoes on plates. Slice the steaks and place alongside. Drizzle with some of the dressing and scatter with the candied pecans. Serve the remaining dressing separately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.