Grilled steak burger with chargrilled pears and a wholegrain mustard and blue-cheese sauce – Food &

Ingredients

• 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)