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.
Ingredients For Beef Fennel And Orange Salad Recipe
2 Thick cut beef rump steaks, fat trimmed
2 tablespoon Olive oil
2 Oranges, segmented, juice reserved
2 Baby fennel, thinly sliced, fronds reserved
2 Stalks celery, thinly sliced
230 gram 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 tablespoon Pine Nuts, Toasted
Mint leaves, to serve
Nutrition value
190
calories per serving
10 g Fat3 g Protein22 g Carbs4 g FiberOther
Current Totals
10 g Fat
3 g Protein
22 g Carbs
4 g Fiber
MacroNutrients
Carbs
22 g
Protein
3 g
Fiber
4 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
42 mg
Iron
1 mg
Vitamin A
317 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
71 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
59 mg
Manganese
1 mg
Phosphorus
118 mg
Selenium
3 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
