Ask a Top Chef: Dave Hayes
Dave Hayes of Post restaurant makes a delicious steak salad
For a steak salad I head to Post, a chic, open-plan restaurant in Braamfontein, Johannesburg, where the kitchen staff and customers become friends through tasty meals and good conversation.
I stand behind the till, with a complete view of the kitchen as Dave Hayes prepares the salad.
"Take 150g of grass-fed beef sirloin and cut it into strips. Then set the pan to 180C and pour in a dash of sunflower oil and some peri-peri flakes, if preferred," says Hayes.
Sear the beef strips for a few minutes, until they are brown and medium-rare. While the strips rest, heat olive oil in a separate pan. Slice half a yellow pepper into strips. Take a handful of Roma tomatoes, cut them in half and season with a pinch of brown sugar and salt. Then grill the pepper and tomatoes in the pan for three minutes.
"In the last minute add a handful of mange tout and heat them quickly."
Place a handful of cos lettuce on a plate, then add the grilled peppers, tomatoes, mange trout, a handful of calamata olives and the beef strips.
For the dressing, "mix a tablespoon of olive oil, a tablespoon of balsamic vinegar, dash of lemon juice, teaspoon of honey, half a teaspoon of whole-grain mustard, teaspoon of chopped mint and a garlic clove. Let the dressing sit for five to 15 minutes, and then remove the garlic".
Before you pour the dressing over your salad, lightly drizzle some olive oil onto ciabatta bread and toast it. Drizzle the dressing over the salad.
Post is situated at the corner of Juta and De Beer streets in Braamfontein, Johannesburg. Call 072-248-2078.
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