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Peppered Beef and Roast Macadamia Salad

peppered beef and roast macadamia salad

This wholesome dish combines both summer and winter flavours to create a delicious meal.

½ cup raw whole macadamias
600g fillet steak
1 tablespoon crack black pepper
¼ cup finely chopped macadamias
Macadamia oil to taste


1 bunch rocket or mesclun
1 cup finely sliced fennel, white flesh only
1 cup shredded red cabbage


100ml macadamia oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
olives to serve
Lavash or Turkish bread to serve

Preheat oven to 200°C.

Roast raw whole macadamias in a moderate oven until browned. Set aside.

Trim any excess fat from steak and brush with macadamia oil.  In a mortar and pestle or blender, combine pepper and chopped macadamias to a coarse paste. Press firmly onto the steak to coat.

Preheat a barbecue, grill pan or non-stick pan to high, add a little macadamia oil and sear fillet until lightly charred on all sides. Reduce heat to medium high and cook for a further 5 minutes or until cooked to your liking. Remove from pan, cover loosely with foil and rest for 10 minutes. Slice thinly.

Combine the salad ingredients and arrange salad in centre of plates with the roasted macadamias.  Place steak on top of the salad.  Whisk together the dressing ingredients and spoon over the top. Serve immediately with crusty bread.
    Categories: everyday

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