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Steak with fennel and nashi salad

Name: Steak with fennel and nashi salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 3 baby fennel bulbs (or 1 large fennel bulb), trimmed, very thinly sliced; 1/2 cup roughly chopped flat-leaf parsley; 1 tablespoon lemon juice; 3 tablespoons (1/4 cup) light sour cream; 1 teaspoon Dijon mustard; 1 tablespoon baby capers, rinsed, drained; 1 nashi pear, cut into matchsticks; 4 x 180g scotch fillet steaks, trimmed; 2 teaspoons dried thyme; 2 teaspoons dried rosemary; Olive oil spray

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Elevate a simple steak with this crunchy fennel and nashi pear salad.

3 baby fennel bulbs (or 1 large fennel bulb), trimmed, very thinly sliced
1/2 cup roughly chopped flat-leaf parsley
1 tablespoon lemon juice
3 tablespoons (1/4 cup) light sour cream
1 teaspoon Dijon mustard
1 tablespoon baby capers, rinsed, drained
1 nashi pear, cut into matchsticks
4 x 180g scotch fillet steaks, trimmed
2 teaspoons dried thyme
2 teaspoons dried rosemary
Olive oil spray

Method

1.

Combine the fennel, parsley, lemon juice, sour cream, mustard, capers and nashi in a large bowl. Season to taste with sea salt and freshly ground black pepper.
2.

Scatter the steaks with the thyme and rosemary, and season with sea salt and freshly ground black pepper. Rub well to coat the steaks in the herb mixture.
3.

Oil a heated chargrill pan with olive oil spray, then cook the steaks over high heat for 1-2 minutes each side for rare, or until cooked to your liking.
4.

Serve the steaks with the fennel salad.