This beef, fennel and radish salad is great as a light lunch or dinner, or an addition to a summer barbecue.
- 2 tbsp olive oil
- 2 tbsp oregano leaves, finely chopped
- 2 cloves garlic, minced
- 400 g tri tip beef
- 4 cups picked watercress
- 2 fennel thinly sliced, fronds reserved
- 250 g grape tomatoes
- ½ bunch radishes, sliced into rounds
- ½ cup mint leaves
- ⅓ cup frozen green peas
- 80ml extra virgin olive oil
- 30 ml white wine vinegar
- 1 tsp horseradish cream
- 1 clove garlic minced
Combine 1 tbsp olive oil, oregano and garlic and rub over beef. Allow to marinate for 30 mins at room temperature.
Combine dressing ingredients in a jar and shake well to combine. Season to taste and set aside until ready to use.
Bring a pot of water to the boil and cook peas for 1-2 minutes until tender. Drain, refresh in cold water, drain.
Bring a large frying pan to high heat. Season beef then add to pan with 1 tbsp olive oil and cook for 5-6 minutes each side for medium. Cover and rest for 5 minutes, thinly slice.
Combine watercress, fennel, tomato, radish, peas and mint in a bowl and toss with dressing. Arrange on plates and top with beef.