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Steak, peach and roasted hazelnut salad



Prep Time


Cook Time



2 x 250grump steaks
2-3firm, fresh peaches or nectarines
0.5 cuproasted hazelnuts, roughly chopped
small bunch watercress, trimmed (or baby rocket)
red wine vinegar and olive oil salad dressing


1Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate or pan to hot before adding the steaks.
2Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3Remove steaks from heat loosely cover with foil and rest steaks for 2-4 minutes before serving. While the steaks rest, gently toss the remaining ingredients together. Slice the steaks thinly and pile on top of the salad or mix with the salad ingredients.


Thickly cut rump, rib eye/scotch fillet or sirloin/porterhouse/New York steaks work best for beef salads like this one.
Heat the barbecue or the pan before you add the steak. The steak should sizzle as it makes contact with the heat.
Turn the steak once only. Let the steak cook on one side until moisture appears, then turn it (otherwise it will be tough).
Learn to test your steaks for doneness. Rare is soft, medium feels springy and well done is very firm.

Recipe suggessions based on what you have in your fridge.

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