Peppered beef and macadamia salad – by Sally James
Ingredients (Serves four)
4 x 150g fillet steaks
Olive oil
35g raw macadamias, finely chopped
2tbs black peppercorns, cracked
For the salad
75g roasted macadamias
1 bunch rocket, washed and dried
75g white fennel flesh, finely sliced
75g red cabbage, finely shredded
For the dressing
100ml olive oil
2tbs red wine vinegar
1tbs lemon juice
Method
Brush steaks with olive oil. Blend macadamias and peppercorns into a coarse paste. Press firmly on to steaks.
Preheat a grill, barbecue or non-stick frying pan until very hot (if using a frying pan, add a little olive oil). Cook the steaks for 3-6 minutes on each side. Reduce heat if necessary.
Leave steaks to rest for 10 minutes. Arrange salad ingredients in the centre of four plates. Thinly slice steaks diagonally and arrange around the edge. Whisk together the dressing ingredients and spoon over the salad and meat. Season to taste.
By food writer Sally James,for the Australian Macadamia Society
