Rare Treat: Summer steak salad

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.


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

[1]  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.

[2]  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.

[3]  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.

[4] 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).

[5] Add red wine vinegar to the pan. Let it sizzle for a few seconds then remove the meat and set aside.

[6] Dress the chicory salad with the dressing and toss it well then top with the walnuts.


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.


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: [1] Mix tomato juice, beer, lime juice, Worcestershire sauce, hot sauce and Maggi Seasoning in a large jug. [2] 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.

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