Grilled sirloin steak with plum, gorgonzola & walnut salad


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 crumbled blue cheese


500 ml Roodeberg Red

250 ml sugar

2 star anise

3 clove

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 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.

Drizzle with red wine reduction [or serve on the side].

Serve with bruschetta or crusty bread.

To make bruschetta, place slices of ciabatta onto a baking tray, drizzle with olive oil. Crisp up in a pre-heated oven at 180°C for ± 10 minutes or until golden. Rub with fresh garlic.