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.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.