Studies show watercress can lower glucose levels in diabetics and even help bring down blood pressure, thanks to its potassium, calcium and magnesium.
- 2 tsp ground fennel seeds
- 2 tsp ground coriander
- 2 tsp sea salt flakes
- ¼ tsp ground white pepper
- 6 thick beef porterhouse steaks, trimmed
- 3 bunches asparagus, trimmed
- 180 g bunch watercress
- ⅓ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp wholegrain mustard
- 1 eschalot, finely chopped
- 2 tsp natvia
- salt and pepper to taste
- To make the dressing, combine all the ingredients in a small jug. Mix well to combine.
- Combine fennel, coriander and salt and pepper in a small bowl. Reserve 1 teaspoon fennel mixture. Sprinkle remaining over both sides of steaks, pressing firmly.
- Heat a lightly oiled barbecue grill plate over a medium to high heat. Add the steaks. Cook for about 5 to 7 minutes on one side, or until first signs of moisture appear. Turn once only. Cook for a further 5 to 7 minutes, or until cooked to your liking. Test steaks for degree of doneness using the back of tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks and rest, loosely covered with foil, for 3 to 4 minutes. Thickly slice.
- Meanwhile, arrange asparagus in a single layer on same heated, lightly oiled barbecue grill plate. Sprinkle with reserved fennel mixture. Cook, turning, for about 3 to 5 minutes, or until lightly charred. Remove from heat.
- Place asparagus on a serving plate. Top with steak and the watercress. Drizzle with dressing
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||18.9 g|
|Total carbohydrates||3.7 g|
|- Sugars||3.0 g|
|Dietary fibre||3.7 g|