Peppered beef and macadamia salad – by Sally James

31 May 2007
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


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

The Australian Macadamia Society >>
Other Beef recipes >>

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking