Go Back
+ servings
Print

Grilled Steak, Tomato Peach Salad

fresh, flavourful & simple to boot
Course BBQ, Dinner, Main Course
Cuisine Australian
Keyword bavette steak, peach salad, whipped goat cheese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 610kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • mixing bowl x 2
  • whisk
  • small food processor
  • zester/microplane

Ingredients

Steak

  • 800 g bavette steak flap or skirt steak
  • 1 tbsp olive oil
  • salt

Salad

  • 4 yellow peaches
  • 4 truss tomatoes
  • ½ red onion
  • 1 handful rocket
  • 1 pinch chilli flakes

Whipped Goat Cheese

  • 4 tbsp cream
  • 1 lemon zested
  • 100 g goat cheese
  • pinch salt

Dressing

  • 3 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice

Instructions

Steak

  • Remove steak 30 minutes prior to cooking
  • Heat BBQ to 300c
  • Rub steak in olive oil and season generously with salt or your favourite BBQ rub
  • Sear for 3-4 minutes per side or internal temperature is 52c, remove from BBQ and rest on a wire rack for 8-10 minutes before slicing

Salad

  • Mix all dressing ingredients together – set aside
  • In a small food processor blitz the cheese for 30 seconds. Then add cream, salt & lemon zest and blend together
  • Peel and slice the onion finely
  • Destone the peaches and cut each peach/tomato into 8 wedges
  • Toss the peach, tomatoes & onion together with ½ the dressing
  • Place the whipped goat cheese on a plate smoothing it out and top with peach mixture, add a handful of rocket and drizzle with remaining salad dressing

Nutrition

Calories: 610kcal | Carbohydrates: 22g | Protein: 51g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 152mg | Sodium: 256mg | Potassium: 1329mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2126IU | Vitamin C: 32mg | Calcium: 124mg | Iron: 5mg