Peppered Beef and Roast Macadamia SaladServes four.
- 1/2 cup raw macadamias
- 600g fillet steak
- 2 tablespoons cracked black pepper
- 1/4 cup finely chopped macadamias
- macadamia oil
Salad:
- 1 bunch rocket or mesclun
- 1 cup finely sliced fennel, white flesh only
- 1 cup shredded red cabbage
Dressing:
- 100ml macadamia oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
Roast the macadamias in a moderate oven until browned. Trim steak of excess fat and brush with oil. Blend pepper and chopped macadamias into coarse paste and press firmly onto the steak. Preheat barbecue, grill pan or non stick pan to high, add a little macadamia oil and sear fillet on all sides. Reduce to medium high for further 5 minutes or as desired.
Remove from pan, cover loosely with foil and allow to rest for 10 minutes. Slice thinly. Arrange salad and macadamias in centre of plates placing steak around the outside. Whisk together dressing ingredients, spoon over the salad and meat. Season to taste.
� Recipe & photo courtesy of Australian Macadamia Society
� Recipe & photo courtesy of Australian Macadamia Society
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