Steaks With Asparagus & Watercress Salad
October 12, 2017
"From our local newspaper The West Australian, Times are estimated."
- FOR DRESSING
- 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
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.
Tips & Variations
No special items needed.