Summer Steak Salad: The Season's Last Hurrah
There is nothing quite like a good steak accompanied by a trusty South African red wine.
Roodeberg hits the spot every time, especially with a juicy sirloin steak sliced into a crisp salad during the last throes of summer. Even devout meat lovers will enjoy their greens when they tuck into a good summer steak salad with a glass or two of Roodeberg Classic Red for good measure.
‘Tagliata di manzo’ literally meaning sliced beef, is one of Italy's most popular dishes with slivers of steak tossed into a traditional salad of rocket, shaved parmesan and cherry tomatoes.
Adding a Roodeberg twist to this timeless Italian recipe, foodie Elmarie Berry tops her sirloin salad with an aromatic red wine reduction drizzled over fresh salad leaves, grilled plums, gorgonzola and toasted walnuts. The sweet plums and salty gorgonzola combine the best flavours of summer in one delicious dish.
Roodeberg Classic Red 2019 is the perfect foil for a steak salad that offers the best of both worlds – hearty sirloin and refreshing salad leaves all wrapped in oodles of flavour. The wine erupts in your glass with aromatic layers of red and dark fruit, cassis and hints of sweet spice and dark chocolate. The palate is elegant and well-rounded with nuances of cedar oak and dark plums, supported by elegant silky tannins that linger long after the last sip.
Roodeberg is a true South African original that has stood the test of time. It’s the heart and soul of memorable moments and is best enjoyed with friends and family over a roast, around the braai or with a steak salad of course!
Sirloin steak salad with plums, gorgonzola & walnuts
Recipe by Elmarie Berry
2 – 4 sirloin steaks | 8 plums | 1 red onion, thinly sliced
30 ml white wine vinegar | 100 g toasted walnuts, chopped
100 g gorgonzola | cos/romaine lettuce, torn | olive oil
100 g crumbed blue cheese
Red wine reduction:
500 ml Roodeberg Classic Red | 250 ml sugar
2 star anise | 3 cloves | 1 stick of cinnamon
In a small pot – add the Roodeberg red wine, sugar and spices. Simmer until reduced to a balsamic reduction consistency. Allow to cool. Season and drizzle steaks with olive oil. Grill or braai steaks for 3 – 5 minutes per side. Allow to rest.
Remove pips from the plums. Grill half of the plums in a griddle pan. Thinly slice the remaining halved plums.
Thinly slice the red onion and toss in a little white wine vinegar. Toast and chop walnuts. Slice rested steak. Arrange steak on a plate with salad greens, grilled plums, sliced plums, pickled red onion, crumbled blue cheese and chopped walnuts. Drizzle with olive oil and red wine reduction [or serve on the side]. Serve with bruschetta or crusty bread.