Grilled sirloin is great on its own, but add some sweet plums, creamy gorgonzola, and a handful of crunchy walnuts, and you’ve got a meal that’s rich yet still light and fresh. The red wine reduction ties it all together. Recipe compliments of Roodeberg.

Ingredients

• 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 crumbled blue cheese

Red wine reduction

• 500 ml red wine
• 250 ml sugar
• 2 star anise
• 3 cloves
• 1 stick of cinnamon

Method

1. In a small pot, add the 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.
2. Remove pips from plums.
3. Grill half of the plums in a griddle pan.
4. Thinly slice the remaining halved plums.
5. Thinly slice the red onion and toss in a little white wine vinegar.
6. Toast and chop walnuts.
7. Slice rested steak.
8. Arrange steak on a plate with salad greens, grilled plums, sliced plums, pickled red onion, crumbled blue cheese
9. cheese and chopped walnuts.
10. Drizzle with olive oil.
11. Drizzle with red wine reduction or serve on the side.
12. Serve with bruschetta or crusty bread.