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    Grilled beef with burrata & nectarine salad

    Hayden Quinn ImageHayden Quinn
    Hayden Quinn Image

    Hayden Quinn is a passionate foodie, lover of all things Aussie produce, and host of Taste of Australia with Hayden Quinn.

    Grilled beef with burrata & nectarine salad
    Preparation time is 10minutes
    Cook time is 10minutes
    Total time is 20minutes
    Serve is for 4 people
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    Difficulty level: 1 out of 4

    7 Ingredients

    Number of servings
    4
    • 500grams rump steak
    • 2tablespoons extra virgin olive oil
    • 1kilograms mixed tomatoes, cut into chunks
    • 4 nectarines, cut into wedges
    • 1tablespoons balsamic vinegar
    • 150grams burrata
    • 1/2 bunch basil, small leaves picked

    Nutrition per serving

    2180 Kilojoules or 522 Calories
    25% of daily energy intake*
    Protein
    35.8grams
    Fat
    32.0grams
    Carbs
    25.2grams
    Sugars
    21.2grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Summer's flavours shine in this dish where tender grilled beef pairs with creamy burrata, sweet nectarines, juicy tomatoes and fresh basil. Perfect for any barbecue spread!
    Instruction tip
    Prep tip:
    We used cherry, Kumato® and truss tomatoes, but you can use any mix you like.

    Method

    Step 1 of 3

    Preheat a barbecue or chargrill pan to medium-high heat. Brush beef with 1 tbs oil. Season with freshly ground black pepper. Grill beef for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and rest for 10 minutes. Slice.

    Step 2 of 3

    Meanwhile, place tomato and nectarine in a large bowl. Add vinegar and remaining oil and toss to combine. Season with freshly ground black pepper.

    Step 3 of 3

    Place beef, tomato mixture and burrata on a platter. Drizzle with any excess liquid from tomato. Serve sprinkled with basil.

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