Double Pesto Beef Steak & Charred Peach Salad
with Fetta & Cherry Tomatoes
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Balsamic Vinaigrette Dressing
1 packet
Snacking Tomatoes
1
Peach
600 g
Beef Rump
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Cut peach into 2cm wedges, carefully removing the stone. • Heat a large frying pan over high heat. Cook peach wedges until lightly charred, 2-3 minutes each side. Transfer to a large bowl and allow to cool slightly.
• Meanwhile, halve snacking tomatoes. • Season beef rump generously with salt and pepper on both sides.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
TIP: Cook in batches if your pan gets crowded.
• To the bowl with charred peach, add snacking tomatoes, spinach & rocket mix and balsamic vinaigrette dressing. Toss to combine and season to taste. • Thinly slice beef. • Divide steak and balsamic charred peach salad between plates. Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
