Current Issue #477

Rare Treat: Summer steak salad

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.

SIRLOIN STEAK SALAD WITH CHICORY AND ANCHOVIES

Ingredients: For the Anchovy Dressing

For the Sirloin and Chicory

Method
[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.

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:

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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