INGREDIENTS
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
RED WINE REDUCTION
500 ml Roodeberg Red
250 ml sugar
2 star anise
3 clove
1 stick of cinnamon
METHOD
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.