recipes to fuel by foodwithjooj and emmawilliamscoaching
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steak, grilled peach, and mozzarella salad
serves: 2 calories: 786kcal fat: 38g carbs: 36g protein: 66g
steak, grilled peach, and mozzarella salad

Ingredients

  • 2 rump steaks (10oz each)
  • 2 peaches - quartered
  • 1 mozzarella ball
  • 100g salad leaves
  • 150g vine tomatoes
  • 100g cucumber - sliced
  • Fresh thyme or basil
  • 1 sesame bagel (use any bread for croutons)
  • 1 tsp honey
  • 1 tbsp olive oil
  • 1 tbsp + 2 tsp vegetable oil
  • 1 tbsp balsamic vinegar

Method

  1. Take the steaks out 1 hour before cooking to bring them to room temperature.
  2. Tear up the bagel and coat with 1 tsp vegetable oil, salt. Roast at 180°C for 15-20 minutes until golden brown.
  3. Roast the tomatoes in the oven at the same temperature and time.
  4. Heat 1 tbsp vegetable oil in a frying pan until smoking hot. Cook the steaks for 2-3 minutes each side for medium-rare. Rest the steak while assembling the salad.
  5. Grill the peaches in a grill pan until grill lines appear, about 1 minute.
  6. Assemble the salad with leaves, cucumber, peaches, mozzarella, tomatoes, and croutons.
  7. Slice the rested steak and place on top of the salad.
  8. Mix the thyme, honey, balsamic vinegar, and olive oil. Drizzle over the salad and finish with basil leaves.