Description

Pair sweet with savoury in this vibrant watermelon and watercress salad, served with barbecued beef steaks.

Ingredients

  • 4 Australian Beef Eye Fillet Steaks
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/4 seedless watermelon (about 500g), rind removed, thinly sliced
  • 100g watercress, sprigs picked
  • 1 cup mint leaves
  • 1 small red onion, thinly sliced
  • 200g marinated fetta, cut into cubes, marinade reserved

Instructions

  1. Heat a barbecue grill or chargrill on medium-high. Coat beef in oil and garlic and season well. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
  2. Meanwhile, cook watermelon on grill for 1-2 mins each side or until lightly charred.
  3. Arrange watermelon, watercress, mint, onion and fetta on serving plates. Thinly slice beef and add to salad. Drizzle with 2 tablespoons of reserved fetta marinade. Season. Serve immediately.