BEEF, MACADAMIA AND KUMARA CRISP SALADS
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Another meal to add to the ‘interesting salads’ collection! These beef, macadamia and kumara crisp salads are exceptionally quick and easy to make. Delicious paired with the sweet yet tangy balsamic dressing.

These beef, macadamia and kumara crisp salads are exceptionally quick and easy to make. Delicious paired with the sweet yet tangy balsamic dressing.

After suggesting kumara crisps as a gluten-free alternative to crispy noodles in one of last week’s recipes, I couldn’t get the idea of a kumara crisp salad out of my head! This meal is perfect for a busy weeknight – it’s ready in less than half an hour and there’s no need to turn the oven on.

Macadamias can be quite pricey – for a more budget alternative, just buy extra slivered almonds (used in the tandoori chickpea pizzas recipe) and use those instead. Otherwise cashews, brazil nuts or regular almonds are all great options.

 

PRINT RECIPE PDF
These beef, macadamia and kumara crisp salads are exceptionally quick and easy to make. Delicious paired with the sweet yet tangy balsamic dressing.

BEEF, MACADAMIA AND KUMARA CRISP SALADS

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

These beef, macadamia and kumara crisp salads are exceptionally quick and easy to make. Delicious paired with the sweet yet tangy balsamic dressing.

QUICK PRINT

Ingredients

SALAD

  • 100 g baby spinach (3.5oz)
  • 1 large carrot
  • 1/2 telegraph cucumber
  • 200 g cherry tomatoes (7oz)
  • 100 g cheddar cheese (3.5oz)
  • 50 g macadamia nuts (1.8oz)
  • 100 g kumara crisps (3.5oz)

STEAK

  • 600 g beef rump steak (1lb 5oz)
  • 2 tsp olive oil

DRESSING

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 Tbsp brown sugar
  • 1 tsp Dijon mustard

Instructions

  1. PREPARE SALAD

    Divide baby spinach between individual serving plates. Peel, then julienne, grate or finely slice carrot. Dice cucumber, halve tomatoes and cut cheese into small cubes. Scatter on top of the spinach.

  2. TOAST MACADAMIAS

    Heat a large frying pan over medium heat. Add macadamias and season with a little salt. Dry toast until lightly golden. Remove from pan and set aside.

  3. COOK STEAK

    Season steak with salt and pepper, then use your hands to rub oil all over the steak. Return frying pan to heat, on medium-high, and cook steak for 3 minutes each side. Briefly sear the edges as well. This should cook the steak to medium-rare - adjust cooking time to suit your tastes. Remove steak onto a board, cover with foil and leave to rest for 5 minutes.

  4. MAKE DRESSING

    Meanwhile, place dressing ingredients in a small jar with a little salt and pepper and shake well to combine.

  5. SERVE

    Slice steak into strips. Divide between plates of salad and drizzle with dressing. Top with macadamias and kumara crisps.

Recipe Notes

WINE MATCH: Go for a Pinot Noir.
GLUTEN-FREE OPTION: Ensure kumara crisps are gluten-free.
INGREDIENT SWAPS / NOTES: Cashews, brazil nuts or almonds can be used instead of macadamias (slivered almonds are included in one of the other recipes on this week’s menu, so just use those if you like). Sirloin or eye fillet steak are both great alternatives to rump steak. This meal would work well with lamb steaks too - if you do this, I’d try replacing the cheddar cheese with feta cheese. Fresh herbs would be a good addition - try basil or coriander.
STORING AND REHEATING: Steak is best cooked just before serving, if possible, as it tends to go chewy when reheated. Add steak, dressing, macadamias and kumara crisps to salad just before serving.

 

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