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Peppered Beef and Roasted Macadamia Salad
Courtesy of Australian Macadamias
Serve With:
Crusty bread
Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
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+ 1/2 c. whole macadamias PLUS + 1/4 c. macadamias, finely chopped
+ 1 1/4 lb. tenderloin or Petite steak
+ 2 Tbsp. cracked black pepper
+ macadamia oil (can substitute olive oil)
+ 1 bunch mesclun lettuce
+ 1 c. fennel, thinly sliced (white flesh only)
+ 1 c. red cabbage, shredded

Dressing:
+ 1/2 c. macadamia oil
+ 2 Tbsp. red wine vinegar
+ 1 Tbsp. lemon juice
What to do:
1. Roast the whole macadamias in a moderate oven until browned. Set aside.
2. Trim any excess fat from steak and brush with macadamia oil.
3. In a mortar and pestle or blender, combine the pepper and chopped macadamias to a coarse paste. Press firmly onto the steak to coat.
4. Preheat a barbecue, grill pan or non stick pan to high, add a little macadamia oil and sear fillet until lightly charred on all sides. Reduce heat to medium high and cook for a further 5 min. or until cooked as desired. Remove from pan, cover loosely with foil and allow to rest for 10 min. Slice thinly.
5. Combine salad ingredients and arrange salad in center of plates with the roasted macadamias. Place steak around the outside.
6. Whisk together the dressing ingredients and spoon over the top. Serve immediately with crusty bread.