Pan-grilled steak with caramelised peaches and a curd cheese, red onion, and pine nut topping — a sweet-savoury, protein-rich main.
Makes 2 servings
Nutrition (per serving, estimated)
- Energy: 776 kcal
- Protein: 67 g
- Fat: 49 g
- Carbohydrate: 14 g
- Fibre: 2 g
Estimated values.
Ingredients
- 450 g lean beef steak or breast meat (in 2 slices)
- 2 tbsp olive oil
- 2 tbsp pine nuts (roasted)
- 2 small peaches or nectarines (halved and pitted)
- 1 small red onion (thinly sliced into half-moons)
- ½ cup curd cheese (lor)
- 1 tbsp balsamic vinegar
Method
Heat a wide pan. Rub the steaks with salt, pepper, or the spices you like, and the olive oil. Once the pan is hot, add the steaks. Cook both sides for 3–4 minutes. For medium, cook another 3–4 minutes. While the meat cooks, rub the halved peaches with a little olive oil, cut the bottoms flat, and add them to the pan. Cook another 5 minutes, until the peaches soften. Once the meat is done, transfer it to a plate and let it rest for 5 minutes. In a wide bowl, mix the onions, vinegar, curd cheese, and pine nuts. Plate the meat and top with as much of the sauce and peach pieces as you like, then serve. Enjoy!