Steak Salad with Blue Cheese Dressing and Candied Pecan
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.