BBQ Rare Beef and Fennel Salad with Creamy Garlic Pepperleaf Dressing


  • 2 Porterhouse Steaks
  • Olive Oil
  • 1 Fennel bulb, thinly sliced
  • 1/2 Cup Black Olives, pitted
  • 100g Rocket
  • 100g Baby Cos lettuce leaves
  • 150g semi dried tomatoes
  • 1 bottle Outback Spirit Creamy Garlic Pepperleaf Dressing
  • Wild Pepper Rub


  1. Brush Porterhouse steaks and fennel with olive oil.
  2. Cook steaks on a hot BBQ or grill plate for 4 to 5 minutes on each side and the fennel for 1 minute each side.
  3. Toss together the salad leaves, olives, semi-dried tomatoes and grilled fennel.
  4. Cut steak into slices approximately 1cm thick and place on top of the salad.
  5. Drizzle with Outback Spirit Creamy Garlic Pepperleaf Dressing, and sprinkle with Outback Spirit Wild Pepper Rub.