Steak Salad with Blue Cheese Dressing and Candied Pecan

, from Issue #40. August, 2015
Photography by Aaron McLean.
Steak Salad with Blue Cheese Dressing and Candied Pecan

Serves: 4


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


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.