Chef Reuben Riffel's peri peri beef salad is a thoroughly modern recipe that uses classic South African ingredients. Also try:Cape Malay Pickled Fish
Preheat oven to 350 degrees.
Rub beef with olive oil and season with salt and pepper. Heat a medium ovenproof skillet over high heat. Add beef and cook, turning, until browned on all sides, about 4 minutes. Coat beef with peri peri sauce and transfer to oven and cook for 4 minutes more. Remove from oven and set aside.
Place onion in a small saucepan and add enough water to cover. Add sugar and a pinch of salt; bring to a boil over medium-high heat and cook until onion is soft and translucent, about 15 minutes. Drain and let cool.
Meanwhile, in a medium bowl, whisk together 1/4 cup olive oil, vinegar, and blue cheese; season with salt and pepper; set dressing aside.
Slice beef lengthwise and divide evenly between 4 serving plates. In a large bowl mix together onion, lettuce, basil, and cilantro; drizzle with blue cheese dressing and toss to combine. Top beef with salad and serve.