
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
Ingredients
Blood Orange 1
Balsamic 1/4 cup
Honey 1 tablespoon
Dijon Mustard 1 teaspoon
Olive Oil 1 tablespoon
Method
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
Salad Greens (fresh from the farm!)
Radishes
Salad dressing
Red Onion
Pumpkin
Sage
Fetta (I used Bulgarian sheep's cheese)
Olive Oil
Method
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
Ingredients
Rocket
Lemon 1
Garlic 1 giant clove (2-3 Standard)
Extra Virgin Olive Oil
Salt
Method
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
Method
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.