Preparation time is 10minutes
Cook time is 2minutes
Total time is 12minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons creamed horseradish
- 1/2 cup sour cream
- 2 fennel bulbs, thinly sliced
- 1tablespoons white wine vinegar
- 400grams seed and grain sourdough
- 150grams semi sundried tomatoes
- 1/2 cup olives
- 1tablespoons chives, chopped
- 200grams salad leaves
- 8 sirlion steaks (approx 1cm thick)
Nutrition per serving
5620kJ / 1340Cal
5620 Kilojoules or 1340 Calories
65% of daily energy intake*
Protein
89.2grams
Fat
81.5grams
Carbs
59.5grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Brush sliced fennel and steaks with olive oil. Place onto a hot BBQ, cook for 1 minute on each side. Set aside, while making salad.
Step 2 of 5
To make the salad, toss together salad leaves, olives, tomatoes and barbecued fennel.
Step 3 of 5
For the dressing, mix together in a bowl: Horseradish, sour cream, vinegar and chives.
Step 4 of 5
Place steak on the plate and top with salad and dressing; then repeat to create a stacking effect.
Step 5 of 5
Serve with a slice of fresh wholegrain sourdough bread.
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