top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Beef, Fennel & Orange Salad

SERVES: 4 • TOTAL TIME: 25 MINUTES

Ingredients:

  • 2 (about 250g each) thick-cut beef rump/porterhouse/scotch fillet steaks, fat trimmed

  • 2 tbsp 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

  • 1 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • 2 tbsp pine nuts, toasted

  • Mint leaves, to serve

  • Crusty bread, to serve

Directions:

  1. Preheat a char-grill pan or barbecue to high heat. Brush steaks lightly with half the oil and season. Cook for 3 to 4 minutes per side, or until cooked to your liking. Remove steaks from heat, loosely cover with foil and allow to rest for 5 minutes. Thinly slice.

  2. In a large bowl place orange segments, fennel, celery, artichokes, capsicum, and cos lettuce.

  3. In a screw top jar combine the remaining oil, orange juice, vinegar and mustard. Season and shake well to combine. Add dressing and warm beef strips to the salad and toss to combine

  4. Sprinkle beef salad with pine nuts, reserved fennel fronds and mint leaves. Serve with crusty bread.

Download Recipe Here:


bottom of page