Steak & Salad

Luscious greens fresh from the farm, dressed with sweet orange balsamic reduction. Served with a rocket salsa verde and dry brined lamb leg steak.


Steak & Salad

Sweet Orange Dressing


Blood Orange 1

Balsamic 1/4 cup

Honey 1 tablespoon

Dijon Mustard 1 teaspoon

Olive Oil 1 tablespoon


Zest and juice blood orange. Whisk all ingredients together (except orange zest) until dijon is broken down as best as possible. Pour into a pot, bring to the boil and allow to reduce for 5-10 minutes or until sauce thickens. Remove from heat and stir in orange zest. Place in a jar and refrigerate with the lid off until cool.


Salad Greens (fresh from the farm!)


Salad dressing

Red Onion



Fetta (I used Bulgarian sheep's cheese)

Olive Oil


Cut pumpkin into 1cm cubes and toss with salt, pepper, finely diced sage and olive oil. Place in a pre heated oven at 200 degrees Celsius for roughly 20 minutes, allow to cool. Toss salad in a large bowl with dressing until leaves are lightly coated. Finely slice onion, radish and sprinkle on top, including fetta.

Salsa Verde



Lemon 1

Garlic 1 giant clove (2-3 Standard)

Extra Virgin Olive Oil



Zest/juice lemon and microplane garlic. Add garlic, lemon, rocket and a dash of oil to a high container. Use a stick blender, adding oil occasionally until desired viscosity. It should keep it's form, not too runny, not too dry. Season to taste, just a pinch should do.

Dry Brined Steak

Ingredients - Meat

Lamb Leg Steak

Salt ¼ cup

Brown sugar ¼ cup

Tumeric 1 tbsp

Onion Powder 1 tbsp

Cinnamon powder 1 tbsp

Pepper 1 tbsp



This is the same seasoning I made a few weeks ago in the "Meat & Three" recipe. Mix dry ingredients together and lightly season, rubbing into the meat. Place meat on a drying rack and allow to dry brine in the fridge for 24-36 hours. Cook meat on a skillet or barbeque at medium to high heat, until medium rare. Cover and allow to sit for 3-5 minutes.