adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef, fennel and orange salad
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy summery steak salad: Pan-fry rested steaks, slice, and toss with salad ingredients. Enjoy!
Ingredients:
  • Crusty bread, to serve
  • 2 (about 250g each) thick-cut beef rump steaks, fat trimmed
  • 36.40 gm olive oil
  • 2 oranges, segmented, juice reserved
  • 2 baby fennel, thinly sliced, fronds reserved
  • 2 stalks celery, thinly sliced
  • 230g jar marinated artichoke hearts, drained
  • 1 red capsicum, thinly sliced
  • 1 baby cos lettuce, leaves torn
  • 20.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 40.00 ml pine nuts, toasted
  • Mint leaves, to serve
Instructions:
  • Heat a char-grill pan or barbecue on high. Brush steaks with half of the oil and season well. Grill for 3 to 4 minutes on each side, until desired doneness. Rest steaks covered with foil for 5 minutes, then thinly slice.
  • Combine vibrant orange segments, crisp fennel, refreshing celery, tender artichokes, flavorful capsicum, and crunchy cos lettuce in a large bowl.
  • In a screw top jar, shake together the remaining oil, orange juice, vinegar, and mustard. Season generously, then pour the dressing over the salad with the warm beef strips. Toss everything together until well combined.
  • Garnish the beef salad with pine nuts, fennel fronds, and mint leaves. Enjoy with crusty bread.

Similar Recipes