Steak and oysters with a crisp fennel, cucumber and pistachio salad
Christmas steak recipe with oysters and salad
4 - 6
Serves
30 mins
Prep Time
30 mins
Cook Time
Recipe author
Roz McIntosh
This delicious marriage of surf and turf flavour sees tender New Zealand beef paired with oysters and served alongside a crisp summery fennel, cucumber, and pistachio salad. Whether you are looking for a show-stopping Christmas feast, or something different to serve at your next BBQ, this recipe is the way to go!
Recipe courtesy of Greenlea Butcher Shop.
This delicious marriage of surf and turf flavour sees tender New Zealand beef paired with oysters and served alongside a crisp summery fennel, cucumber, and pistachio salad. Whether you are looking for a show-stopping Christmas feast, or something different to serve at your next BBQ, this recipe is the way to go!
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Ingredients
Beef and oysters
1 whole Quality Mark beef eye fillet
salt
to season
to season black pepper
to season
12 fresh fresh oysters
in their shell
3 Tbsp red wine vinegar
½ shallot
very finely diced
Salad
1 bulb fennel
very finely sliced
1 cucumber
very finely sliced
2 cups baby spinach leaves
2 smalll gem lettuces
¼ cup Italian parsley
roughly chopped
¼ cup chives
roughly chopped
1 medium shallot
thinly sliced
¼ cup pistachio nuts
shelled
Dressing
¼ cup olive oil
1 Tbsp plain unsweetened yoghurt
1 Tbsp lemon juice
Method
For the prep
For the beef
1
Let beef get to room temperature then remove any remaining sinew from the beef with a sharp knife.
2
Preheat your BBQ to smoking hot and the oven to 200ºC.
3
Season the eye fillet generously with salt and pepper.
