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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.