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We have assembled most the most lovedand highest rated Beef, fennel and orange salad in our website. It is the finest of the Very Best!

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Ingredients

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

Method

Step 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.
Step 2 In a large bowl place orange segments, fennel, celery, artichokes, capsicum, and cos lettuce.
Step 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
Step 4 Sprinkle beef salad with pine nuts, reserved fennel fronds and mint leaves. Serve with crusty bread.

Beef, fennel and orange salad

How to make Beef, fennel and orange salad

Ingredients

Method