Seared Steak on a Peach & Goats Cheese Salad
This is a very quick summer recipe that you can adapt with different meats, fish and fruits. It is fresh, seasonal and delicious.
2 ripe peaches, stone removed, cut into bite size chunks
2 portions of your favourite goats cheese, broken into chunks
2 florets baby gem lettuce or similar
2 dry aged beef steaks
Cold pressed olive oil
Maldon sea salt
1tbsp apple cider vinegar
Remove the steaks from the fridge and sprinkle each side with Maldon sea salt.
Heat a griddle pan on the hob. (Griddle pans are made with cast iron and have raised lines across the surface of the pan. You want the pan to be extremely hot so that the meat doesn't stick to it. This method of cooking doesn't require cooking oil.)
While the pan is heating, prepare the salad. In a cup mix aproximately 20ml olive oil, honey, vinegar and some salt. Wash and chop the salad leaves. Add the rest of the ingredients and gently mix.
Sear your steaks on the hot griddle pan, around 1 minute 30 seconds on each side for medium, but this does depend on the thickness of your steaks. If you think the steaks are burning on the outside, remove them from the pan, reduce the heat and put them back when the pan has cooled down a bit.
Serve your salad and steak.