Grilled Steak, Tomato Peach Salad

🧂 Ingredients

• 800 g bavette steak

  flap or skirt steak
• 1 tbsp olive oil
• salt
• 4 yellow peaches
• 4 truss tomatoes
• ½ red onion
• 1 handful rocket
• 1 pinch chilli flakes
• 4 tbsp cream
• 1 lemon

  zested
• 100 g goat cheese
• pinch salt
• 3 tbsp olive oil
• 1 tbsp wholegrain mustard
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice

Instructions

• 1 Remove steak 30 minutes prior to cooking
• 2 Heat BBQ to 300c
• 3 Rub steak in olive oil and season generously with salt or your favourite BBQ rub
• 4 Sear for 3-4 minutes per side or internal temperature is 52c, remove from BBQ
  and rest on a wire rack for 8-10 minutes before slicing
• 5 Mix all dressing ingredients together – set aside
• 6 In a small food processor blitz the cheese for 30 seconds. Then add cream, salt
  & lemon zest and blend together
• 7 Peel and slice the onion finely
• 8 Destone the peaches and cut each peach/tomato into 8 wedges
• 9 Toss the peach, tomatoes & onion together with ½ the dressing
• 10 Place the whipped goat cheese on a plate smoothing it out and top with peach
  mixture, add a handful of rocket and drizzle with remaining salad dressing

Nutrition Info