Grilled steak burger with chargrilled pears and a wholegrain mustard and blue-cheese sauce
- Grilled steak burger
- 250ml (1 cup) red wine
- 125ml (½ cup) tomato purée
- 30ml (2 tbsp) fresh oregano leaves
- 15ml (1 tbsp) red wine vinegar
- 15ml (1 tbsp) olive oil + extra, to drizzle
- 15ml (1 tbsp) Dijon mustard
- 10ml (2 tsp) sugar
- 10ml (2 tsp) garlic, finely chopped
- 600g rump steaks
- 100g pecan nuts
- 60ml (¼ cup) sugar
- 2 (about 320g) pears
- Mustard & blue-cheese sauce
- 180ml (¾ cup) fresh cream
- 15ml (1 tbsp) wholegrain mustard
- 100g blue cheese, crumbled
- salt and freshly ground black pepper, to taste
- To assemble
- 4 burger buns
- 60ml (¼ cup) sour cream
- 40g kale, washed
- ½ red onion, peeled and thinly sliced
- handful microherbs (optional)
For the burger, whisk together the red wine, tomato purée, oregano, vinegar, oil, mustard, sugar and garlic. Pour it over the meat, cover and refrigerate to marinate, at least 30 minutes or overnight.
Make the candied nuts by placing a piece of baking paper on a baking tray. Place the pecan nuts and sugar in a saucepan over medium heat and swirl the saucepan around until the sugar melts and turns slightly golden. Stir it quickly and spread it out across the baking paper. Allow to cool before chopping up roughly.
For the sauce, heat the cream in a saucepan. Once hot, whisk in the mustard and crumbled blue cheese. Cook for 2 minutes while whisking. Season to taste and keep warm over very low heat.
Returning to the burgers, heat a griddle pan until smoking hot. Cut the pears into slices (you should get about 6 slices per pear) and fry them until charred, 30 seconds – 1 minute on each side. Keep the pan hot.
Remove the meat from the marinade and drizzle with a bit of extra olive oil. Fry the meat, 2 – 3 minutes on each side for medium rare or to your liking. Season to taste and allow the steaks to rest before cutting into strips.
To assemble the burgers, cut the buns open. Spread some sour cream over the bottom halves. Add some kale, then the pear slices, nuts and meat. Top with some red-onion slices, a drizzle of sauce and some microherbs, if desired. Close to serve.