Put this chilli and coriander rubbed organic rib eye with fennel and apple salad meal on the menu.
What You Need
4x200g organic rib-eye (alternatives: rump or sirloin)
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp dried origanum
1/2 tsp salt
1/2 tsp freshly ground black pepper
For the dressing:
1 fresh fennel bulb, thinly sliced
2 Granny smith apples, cored and sliced
1 red onion, julienned
1 handful flat-leaf parsley, roughly chopped
For the dressing:
1 red chillo, sliced
Juice and zest of 2 limes
1tsp brown sugar
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
Method
In a bowl, mix chilli, coriander, origanum, salt and pepper. Rub onto the rib-eye and set aside to marinate.
In a large bowl, mix the fennel, apple, onion and parsley.
Make the dressing by whisking the chilli, lime juice and zest, sugar, salt and pepper together. Gradually add the olive oil and season to taste. Pour the dressing over the salad and set aside.
Heat a large non-stick pan until almost smocking (if the pan is hot enough, you won’t need to add oil). Place the marinated steaks in the pan and cook for four to five minutes or until brown. Turn over and repeat (this steak is best served medium). Set aside to rest for a few minutes.
Slice steak and serve with fresh salad on the side.
SERVES 4. Per 425g serving: 3302kJ 62g fat (20g sat fat), 150mg sodium, 21g carbs, 4g fibre, 11g sugars, 37g protein.
