Tagliata di manzo (sliced beef) is one of Italy's most popular dishes. Foodie Elmarie Berry has jazzed up this beautiful beef fillet recipe, by tossing slivers of steak into a traditional salad of rocket, shaved parmesan, and cherry tomatoes with sweet plums and salty gorgonzola. Serve with a glass (or three) of Roodeberg’s Classic Red 2019, and you have the perfect summer dish that hits the spot every time.
Sirloin steak salad with plums, gorgonzola & walnuts
Recipe by Elmarie Berry
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 crumbed blue cheese
Red wine reduction:
500 ml Roodeberg Classic Red | 250 ml sugar
2 star anise | 3 cloves | 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 the 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 and red wine reduction [or serve on the side]. Serve with bruschetta or crusty bread.