October 12, 2017
Dinner, Lunch, Beef,
Steak, Vegetables, Asparagus, Quick Meals, Entertaining, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy more
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"From our local newspaper The West Australian, Times are estimated."
Combine fennel, coriander and salt and pepper in a small bowl and reserve 1 teaspoon fennel mixture.
Sprinkle the remaining mix over both sides of the steaks, pressing on firmly.
Heat a lightly oiled barbecue/grill plate over a medium to high heat and add steaks and cook for about 5 to 7 minutes on one side or until first signed of moisture appear and then turn once only and cook a further 5 to 7 minutes or until cooked to your liking.
Test steaks for degree of "doneness" with back of tongs - rare is soft, medium feels springy and well done is very firm, remove steaks and rest, loosely covered with foil, for 3 to 4 minutes and then slice them thickly.
Meanwhile, arrange asparagus in a single layer, on the same heated, lightly oiled barbecue/grill plate for about 3 to 5 minutes or until they are slightly charred and remove.
To make the dressing, combine all ingredients in a small jug and mix well to combine.
Place the asparagus on a serving plate and top with steak and watercress and drizzle with dressing.
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