Fire-Kissed Steak Salad with Ember-Roasted Veg & Maple Red Plum Vinaigrette

Fire-Kissed Steak Salad with Ember-Roasted Veg & Maple Red Plum Vinaigrette

FARM, FIRE & FOOD SERIES

This is one of my favourite ways to cook steak and vegetables – right in the fire. The vegetables go directly into the embers, their skins protecting them as they slowly blacken and soften, transforming into something deeply sweet and earthy. The steak, seasoned with fresh garden herbs, is gently kissed by flame and smoke, infusing it with layers of flavour no pan or grill could ever replicate.

For this recipe, I used steak and salad leaves from Mangaroa Farms, where everything is farmed and grown regeneratively. The difference in flavour is unmistakable. Growing food regeneratively builds healthy soil – and good soil doesn’t just grow more nutrient-dense food, it grows more flavourful food too. If you’re looking for truly delicious meat and produce, find a local regenerative farm like Mangaroa. It’s worth the hunt – and your tastebuds will thank you.

This salad is a beautifully balanced plate: smoky, sweet, earthy, fresh, and sharp – heaven on a platter.

Ingredients

For the salad:

• 2 – 3 steaks (I used feather blade – use your preferred cut)
• A few sprigs of fresh rosemary and/or thyme
• 2 medium beetroot
• 1 medium celeriac
• 1 yellow onion
• 1 red onion
• 2 – 3 generous handfuls of fresh mixed salad leaves
• Sea salt
• Freshly cracked black pepper

For the vinaigrette:

• 150ml extra virgin olive oil
• 150ml sherry vinegar or red plum vinegar (or substitute red wine vinegar)
• 2 tsp dark maple syrup
• ½ garlic clove, crushed
• Sea salt
• Freshly cracked black pepper

Method

1. Light your fire.
   Once you’ve got a bed of glowing embers, nestle your beetroot, celeriac, and onions directly into the coals. They’ll take around an hour to cook. Rotate them every 10-15 minutes so they cook evenly. If cooking at home, roast them whole in the oven at 200°C (400°F) until tender.
   
2. Make the vinaigrette.
   Add all the ingredients to a small jar and shake or whisk until emulsified. Taste and adjust seasoning. Set aside.
   
3. Prepare the steak.
   Season the steaks generously with sea salt, cracked pepper, and chopped herbs. When the vegetables are nearly done, lay the steaks over the fire or nestled into the embers. Cook to your preferred doneness – medium rare takes around 2–3 minutes per side depending on thickness of the steaks and the heat. Rest for 5–10 minutes.
   
4. Finish the veg.
   Remove the vegetables from the embers. Once cool enough to handle, peel off the skins, leaving a little char here and there for flavour.
   
5. Assemble the salad.
   Slice the vegetables and steaks, then arrange them on a platter with the salad leaves. Drizzle generously with the vinaigrette and serve warm.

To Serve

Eat outside, close to the fire, with good company and something delicious to drink.