Grilled nectarine, mozzarella and skirt steak salad
Summer on a plate
4
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Kirsten McCaffrey
Something about grilling stone fruit brings out the sweetness and adds a smokey flavour that reminds us of summer and this salad is all about summer. Think tender strips of steak, with grilled nectarines and creamy mozzarella torn through fresh spinach. Everything can be cooked outside and thrown together at the table for easy entertaining.
A squeeze of lemon juice, drizzle of good quality olive oil and a little hot honey is all you need to finish.
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Ingredients
Salad
500g Quality Mark beef skirt steak
4 nectarines
quartered
100g mozzarella cheese
200g rocket
½ red onion
thinly sliced
lemon juice
to serve
A drizzle extra virgin olive oil
to serve
Method
Salad
1
Heat your pan or barbecue on a high heat with a little oil.
2
Quickly sear your skirt steak either side until cooked to your liking - we did 4 minutes each side.
Start Timer
3
Remove and rest for 10 minutes, then thinly slice.
4
Then add your nectarine pieces into the same pan. Gently sear them until golden brown and the sweetness is starting to caramelise.
5
Now it's plating time: layer in rocket, torn mozzarella, nectarine pieces and skirt steak slices.
6
Squeeze over lemon juice and a drizzle of olive oil and serve.
Nutrition Information per Serving (380g)
This nutrition analysis is based on 4 serves.
Energy
1543kJ (369 kcal)
Protein
36.3g
Total Fat
17.8g
Saturated Fat
6.6g
Carbs
13.1g
Dietary Fibre
4.6g
Sodium
172mg
Iron
2.7mg
Zinc
6.5mg
Vitamin B12
1.5µg
