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Sirloin steak salad with plums, gorgonzola & walnuts

Foodie Elmarie Berry adds a twist to this timeless Italian recipe by topping her sirloin salad with an aromatic red wine reduction drizzled over fresh salad leaves, grilled plums, gorgonzola, and toasted walnuts

By Gugulethu Mkhabela  | March 8, 2021 | Category

Image: Supplied
Image: Supplied

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.

Image: Supplied