Grilled Strips of Beef with Bell Pepper and Fennel Salad
Preparation time: 1 hour (plus marinating for 2 hours)
Cooking time: 20 mins
Serves: 6 or more
- 2lb (1 kg) rump or sirloin steak (not cut yet into strips)
- 6 cloves of garlic (crushed)
- 1/3 cup (80 ml) olive oil
- 1 cup (240 ml) white wine (Chardonnay works well)
- 1 Tbs fennel seeds
- 4 bell peppers (mixture of green, yellow and red)
- 1 large fennel bulb
- Mixed green salad leaves
- 1 Tbs Dijon mustard
- 2 Tbs sherry vinegar
- 6 Tbs olive oil
- Salt & pepper
- 2 Tbs capers
Mix the crushed garlic, fennel seed, wine and olive oil and marinate the meat for at least two hours or overnight. Turn the meat over often during the marinating time.
Cut the bell peppers and fennel bulb into thin strips, blanch, chill in cold water and drain well.
Take the meat out of the marinade and grill it on the Lacanche griddle plate (smooth or ridged) to your desired doneness – a good seared outside is advised. Let cool before cutting the strips about 1 in wide. Reduce the marinade in a saucepan to about 1/5 of its volume, strain and let cool.
Prepare the salad dressing (mix the ingredients together) and add the reduced, cooled and strained marinade to the dressing.
Mix the salad greens with some of the dressing and place on the plate.
Mix the peppers and fennel with the rest of the dressing and place with the capers on top of the salad.
Slice the meat into strips and place it around the salad. Serve cold.
Recipe Tags: Mains