Barbecued beef with macadamia, garlic and anchovy dressing
Australia is the world's largest producer of macadamia nuts with the Northern Rivers area of NSW accounting for about 60 per cent of national production.
Photo: Jennifer Soo
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- 8 garlic cloves
- 100g of dry-roasted macadamia kernels
- 8 tbsp of macadamia oil
- 100g of anchovies
- salt and pepper
- beef - rump, sirloin, T-bone or fillet
- grilled vegetables, to serve
To make the dressing
Peel 8 garlic cloves and pound them in a mortar with 100g of dry-roasted maca-damia kernels.
Place 8 tablespoons of macadamia oil in a saucepan and add 100g of well-drained anchovies. Cook on a very low heat, mixing regularly, until the anchovies have "melted".
Add the macadamia and garlic mixture, season with salt and pepper and stir well.
Barbecue your beef, T-bone, rump, sirloin or fillet, rest it well and serve with the macadamia dressing and some grilled vegetables.
Makes enough dressing for 6.