Name: Italian fennel and beef-fillet salad with balsamic vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 gram bean thread noodles; 4 (800g) scotch fillet steaks; 2 (600g) fennel bulbs, thinly sliced; 1 (170g) red onion, sliced thinly; 150 gram baby rocket leaves; 1 1/4 cup (100g) shaved parmesan cheese; Balsamic vinaigrette; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed; 1/4 cup (60ml) olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon coarsely chopped fresh thyme

Ingredients

100 gram bean thread noodles

4 (800g) scotch fillet steaks

2 (600g) fennel bulbs, thinly sliced

1 (170g) red onion, sliced thinly

150 gram baby rocket leaves

1 1/4 cup (100g) shaved parmesan cheese

Balsamic vinaigrette

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

1/4 cup (60ml) olive oil

2 tablespoon balsamic vinegar

1 tablespoon coarsely chopped fresh thyme

Method

1.Place noodles in a medium heatproof bowl and cover with boiling water. Stand until just tender, then drain.

2.To make balsamic vinaigrette, combine ingredients in a screw-top jar and shake well.

3.Cook steaks on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; stand 5 minutes.

4.Cut noodles into 5cm lengths and place in a large bowl with fennel, onion and rocket. Slice steak thinly, add to noodles with balsamic vinaigrette. Toss gently to combine. Serve salad topped with cheese.

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Ingredients

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