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Steak Salad

Full Recipe in Details

This week’s recipe inspiration is inspired by a group of amazing fruit – the stone fruit. I’d like to inspire you to do some cooking or poaching with them as this releases the sugars (which are sometimes lower early in the season).

Once Nectarines, Cherries, Apricots or Peaches are grilled they are equally good as a desert filled with any combination of mascarpone, nuts, balsamic or drizzled local honey. Or use them also in salads with grilled Eggfruit, Zucchini, Mint and greens. Chopped and combined with honey mint lime juice, they also make a beautiful fresh salsa to enjoy with BBQ fish or prawns. My desert favourite are grilled Nectarines and Peaches, drizzled with some aged sweet Balsamic and enjoyed with a generous dollop of vanilla ice cream or Yogurt..very yumm! The honey lime dressing below (see recipe idea) is an amazing sauce or marinade. Use a whole lime and double the recipe for later – as it makes a tasty marinade for grilled fish and especially prawns or shrimp.

This week’s Seasonal update – new to your local list this week are New Season Apricots, Eggfruit, New Season Beans and Asparagus. I also have some Plum Jam, Lime and Cumquat marmalade, see below. Made (with love!) by a group of local Sandringham Scout Mum’s. Quantities are very limited so get in fast! One of my very favourite bastings for grilled Lamb is Lime Marmalade, finely grated Garlic, ground black Pepper and Fresh Rosemary –blend well or or use as mixed – it’s the very best thing for lamb rack or chops on the BBQ!

Sumptuous Steak Salad with Grilled Nectarines, Red Peppers, Pecans and Fresh Basil  Serves: 2 – 4

  • 700g steak

  • 1/2 lime

  • 1 tsp minced spring onion bunch

  • 1/2 tsp honey

  • 3 Tbsp. olive oil

  • 2 nectarines, pitted and sliced

  • 1/2 red capsicum, sliced and de-seeded

  • 200g  salad greens

  • 2 Tbsp. chopped pecans (roasted pine nuts, walnuts and roasted almonds equally good!)

  • a big handful of fresh basil, chopped very roughly

  • salt and freshly ground pepper

  • Season steak well on both sides with salt and pepper.  Coat with Olive oil. Heat BBQ over medium-high heat. While BBQ heats, combine juice from the lime and minced onion.

  • Cook steak for 4-5 minutes per side, depending on thickness.  A 25mm steak will take about 10 minutes for medium rare. If you have room in the pan with the steak, add red pepper slices and grill for 4-5 minutes without flipping.

  • Remove from pan/BBQ and add nectarine slices.  Cook 1-2 minutes per side.  Remove peppers and nectarines and spread in a single layer on a plate to cool. Remove steak from heat and let rest for about 5 minutes.  You can also cook the peppers and nectarines while the steak cooks. 

  • Meanwhile, add honey, olive oil, and a big pinch of salt to lime juice mixture.  Whisk till combined.  Slice steak against the grain into thin strips.

  • Toss greens with basil and pecans and dressing. Pile greens onto plates, then top with steak, nectarines and bell peppers.  Serve immediately with the sauce and enjoy!


Have a great week ahead and happy local produce eating.

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