Beef, Fennel And Orange Salad

This summery salad is a cinch to make. Take the steaks from the fridge about 10 minutes before pan-frying so they cook evenly. Rest the steaks for five minutes before slicing and tossing with the salad ingredients.

The ingredient of Beef Fennel And Orange Salad

• 2 about 250g each thick cut beef rump steaks fat trimmed
• 2 tablespoons 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 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 2 tablespoons pine nuts toasted
• mint leaves to serve
• crusty bread to serve

The Instruction of beef fennel and orange salad

• 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
• in a large bowl place orange segments fennel celery artichokes capsicum and cos lettuce
• 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
• sprinkle beef salad with pine nuts reserved fennel fronds and mint leaves serve with crusty bread

Nutritions of Beef Fennel And Orange Salad

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