Tender Sage and Mace Steak with Blue Cheese Dressing Recipe

sage mace blue cheese

We picked up some cheap blade steaks the other day. We have found these to be a bit hit and miss… sometimes they’re as tender as a sirloin, other times they’re so tough you could barely stew them. Thankfully, the ones we got the other day were really tender – you could hardly believe they were only AU$8.99/kilo. To celebrate our luck, we conjured up the following recipe, which might sound a little unusual, but was extremely tasty. This combination of sage and mace is traditionally used in English pork sausages, and translates really well to beef, giving the steak a delicious and spicy exterior. The blue cheese sauce, drizzled over the steak and served along with a few potatoes, fried tomatoes and steamed spinach gave the dish an element of class and tasted absolutely divine. (Note: if you can afford to, you could certainly use any cut of frying steak, including fillet, scotch fillet, rib eye, sirloin, rump, etc. – blade steak is in no way a necessity, just a cheaper option!).


Steak and rub

Two 200-250g steaks
1 scant teaspoon salt
1/2 teaspoon ground pepper
1 level teaspoon ground mace (you could use nutmeg as a substitute if you can’t find mace)
2 level teaspoons dried sage
2 tablespoons olive oil

Blue cheese dressing

50-60g Danish blue cheese
2 heaped tablespoons whole-egg mayonnaise
2 heaped tablespoons thick sour cream
1 dash Worcestershire sauce
1 dash hot-sauce (e.g. Tabasco)
1 squeeze lemon juice
a few grindings black pepper


Blue cheese dressing

  1. In a bowl, mash the blue cheese.
  2. Add the rest of the ingredients and mix in well, using a fork mash any remaining lumps out. You won’t be able to remove all, but an almost-smooth consistency is desirable.
  3. Set aside in the refrigerator until needed.

Sage and mace steaks

  1. Put the steaks in a bowl and cover with spice mixture and oil. Rub the mix in well with your hands. Leave to sit for about 30 minutes.
  2. In a hot pan (no oil required, as the meat is already oiled), cook the steaks till the level desired, turning only once.

Serve and enjoy! We served these steaks with a few boiled potatoes, fried tomatoes and some steamed spinach, in addition to a generous drizzling of the blue cheese dressing.

The blue cheese dressing can be served with a multitude of dishes. Try it with roasted chicken pieces, salads containing crispy bacon, sweet breads, and maybe even with sausages. It would also be great as a dip if you used cream cheese instead of sour cream.



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