Steaks With Asparagus & Watercress Salad

6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our local newspaper The West Australian, Times are estimated."

Original recipe yields 6 servings
OK
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (388.9 g)
  • Calories 789.3
  • Total Fat - 63.5 g
  • Saturated Fat - 22.1 g
  • Cholesterol - 171.6 mg
  • Sodium - 1038.3 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.9 g
  • Protein - 48.2 g
  • Calcium - 52.2 mg
  • Iron - 7.2 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.4 mg

Step 1

Combine fennel, coriander and salt and pepper in a small bowl and reserve 1 teaspoon fennel mixture.

Step 2

Sprinkle the remaining mix over both sides of the steaks, pressing on firmly.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To make the dressing, combine all ingredients in a small jug and mix well to combine.

Step 7

Place the asparagus on a serving plate and top with steak and watercress and drizzle with dressing.

Tips & Variations


No special items needed.

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