dinnerkelly gibneyComment

Eye fillet platter salad w/ punchy green dressing

dinnerkelly gibneyComment
Eye fillet platter salad w/ punchy green dressing

With Summer well and truly upon us, I’m enjoying a natural inclination for gorgeously bright and flavoursome meals. Preferably eaten outside at the picnic table on our deck. Eating well feels quite effortless when the weather is great don’t you think?

We’ve been eating loads of generous platter salads lately. It’s a lovely way to eat. Arrange all your elements onto a large platter and let everyone help themselves.

This recipe is my favourite combination of summer flavours, with sweet slow-roasted cherry tomatoes, loads of avocado, asparagus and peppery radish. The star ingredient is the incredible Silver Fern Farms Eye Fillet Steaks. A lovely cut of meat that is consistently delicious and tender. We rather enjoy steak for dinner (especially this low-in-iron mama) but honestly find it really hit and miss in terms of quality. It’s so disappointing when you cut into steak and it’s not amazing. All Silver Fern Farms beef has been hand-selected by their Master Graders using their Eating Quality System®, this makes it an absolute sure-thing that you’ll be thrilled with your dinner. All their meat is also NZ grown and grass-fed.

The bright and delicious dressing ties the whole thing together. Being a divine condiment for both the steak and the salad. The beauty of the recipe is you can prep all the salad elements in advance and since the steak takes less than 15 minutes to have on the table, this is mid-week achievable.

Kelly xo

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Eye Fillet platter salad w/ punchy green dressing

Serves 2 -3

1 punnet cherry tomatoes - halved

1 bunch thin asparagus - trimmed

1 packet Silver Fern Farms Eye Fillet Steaks

2 zucchini - cut into ribbons using a vegetable peeler

¼ red onion - sliced very thin

4 radishes - sliced wafer thin

2 heads baby cos lettuce

1 avocado - cut into quarters

5cm piece telegraph cucumber - cut wafer thin

Olive oil for roasting and frying


½ cup olive oil

Juice of half lemon

1 teaspoon brown sugar

1 small garlic clove

1 tablespoon capers

6 anchovies

1 cup fresh parsley leaves

½ cup fresh mint leaves

Preheat oven to 150 degrees celsius. Toss the cherry tomatoes with olive oil and season with salt and pepper. Lay cut side up in an oven tray. Bake for 40-60 minutes until tender and slightly shrivelled. Set aside until ready to use.

Cover the asparagus with boiling water. Drain after 4 minutes. Rinse under cold water to help retain the bright colour and halt cooking.

Use a hand blender to blitz all the dressing ingredients together until smooth. Season to taste.

Unwrap the Silver Fern Farm Eye Fillet Steaks and allow to ‘bloom’ on a plate for 10 minutes (this relaxes the meat after being wrapped).

Heat a cast iron skillet over a medium high heat. Season and oil the meat generously. Cook for 3-4 minutes on each side. Rest for 5-7 minutes before serving.

To assemble: Slice the steak against the grain. Arrange all the salad ingredients onto the platter. Serve with the dressing in a small jar so that people can dress their own salad.

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