This is the best summer salad in my opinion. Grab yourself some dry- aged sirloin from Feast! Fine Foods in the Central Market (hands down the best beef from a butcher in the state) and give this recipe a whirl.
SIRLOIN STEAK SALAD WITH CHICORY AND ANCHOVIES
Ingredients: For the Anchovy Dressing
- 1 small free-range egg yolk
- 2 tsp Dijon mustard
- 1 generous tbsp red wine vinegar
- 30g good quality brown tinned anchovies in oil, drained (reserve the oil)
- 1⁄2 garlic clove, finely chopped
- Sriracha sauce, to taste
- 150mL sunflower oil
- 2 tsp lemon juice
- Flaky sea salt and black pepper
For the Sirloin and Chicory
- 1 head of chicory
- 1 shallot, thinly sliced
- 70g rocket, washed
- 250g sirloin steak, fat trimmed off, thinly sliced into ribbons
- extra virgin olive oil
- 4 tsp red wine vinegar
- 6 tbsp of anchovy dressing
- fine salt and pepper
 For the anchovy dressing, place the egg yolk, mustard, vinegar, anchovies and garlic in a bowl or food processor. Add a few dashes of Sriracha and a good pinch of salt and pepper. Blend to combine.
 With the motor still running, slowly drizzle in the anchovy oil, then the sunflower oil and finally two teaspoons of water and the lemon juice.
 Cut the chicory lengthways and, using the tip of your knife, remove the core. Slice it at an angle into bite-sized pieces. Place in a mixing bowl with the shallot and rocket.
 Cover the steak ribbons in olive oil and season. Cook the steak on a hot griddle pan for about one-minute each side (depending on how you like your steak cooked).
 Add red wine vinegar to the pan. Let it sizzle for a few seconds then remove the meat and set aside.
 Dress the chicory salad with the dressing and toss it well then top with the walnuts.
NIKKI FRIEDLI’S ALBUM MATCH CW STONEKING’S JUNGLE BLUES
Everyone should know how to cook the perfect steak and everybody should have a quintessential blues album. CW Stoneking is the 21st century’s key to a lost, mythical summer spent wilting in the afternoon blaze. Jungle Blues is the musical equivalent of a perfect lethargy after too many beers in a hammock.
NIKKI FIEDLI’S DRINK MATCH
The Michelada. Mexico’s best. Better than a Bloody Mary on a hot day. Ingredients:
- 1 ltr bottle chilled tomato juice
- 3 bottles chilled Hawkers pilsner – 1/2 cup fresh lime juice
- 1 1/2 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp Maggi Seasoning
- 2 tbsp sea salt
- 1/2 tsp chili powder
- Lime wedges (for serving)
Preparation:  Mix tomato juice, beer, lime juice, Worcestershire sauce, hot sauce and Maggi Seasoning in a large jug.  Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture and garnish with lime wedges.