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Peppered beef and roast macadamia salad
This wholesome dish combines both summer and winter flavours to create a delicious meal.
Course Light Meal
Preference Dairy Free, Gluten Free
Perfect for Midweek Meal
Skill level Easy


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


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


  • 100 ml macadamia oil
  • 2 tbsp red wine vinegar
  • 1 tbsp 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.


Calories: 2960kcalCarbohydrates: 36gProtein: 135gFat: 262gSaturated Fat: 57gPolyunsaturated Fat: 16gMonounsaturated Fat: 178gCholesterol: 366mgSodium: 421mgPotassium: 3078mgFiber: 17gSugar: 11gVitamin A: 3915IUVitamin C: 85mgCalcium: 420mgIron: 18mg