Pesto Beef Steak & Sweet Nectarine Salad
with Fetta & Cherry Tomatoes
- Milk
- Cashew
Spectacular salads are kind of our forte, so it’s only right that we plate up another tasty one. Take sweet pear, beef rump and snacking tomatoes and finish it all off with basil pesto and fetta. This one makes the sunny days taste a little bit sweeter. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
300 g
Beef Rump
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1
Nectarine
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Halve snacking tomatoes. Cut nectarine into 2cm wedges, carefully removing the stone. Thinly slice cucumber into rounds • Season beef rump generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• 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.
Have a BBQ? Preheat BBQ to high heat. To a medium bowl, add rump steaks and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
• In a large bowl combine, snacking tomatoes, spinach & rocket mix, cucumber and nectarine with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Thinly slice beef. • Divide beef steak and sweet nectarine salad between plates. Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
