Ribeye Steak & Grilled Peach Salad

With this easy ribeye steak & grilled peach salad you have a main dish or a wonderful side this festive season. It is best served room temperature.



500g Ribeye steak

30ml olive oil

6 x peaches, halved and pitted

200g Mix herb leaves

4 x tablespoons honey

½ cup fresh berries

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Pat the steak dry with kitchen paper and season with salt and pepper. Brush the steak with the olive oil.  Heat a griddle pan. Lay the steak in the pan, turn the heat down to medium-high. Stand over the steak with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 minutes in total for rare, 5-6 minutes for medium and 8-10 minutes for well done.

Take the steak out of the pan and let it rest for 5 – 10 minutes. 

Drizzle honey over the halved peaches add the peaches to the hot griddle pan face down. And grill for 3 minutes until golden.


To make the coulis

Add the berries and honey to a small saucepan, cook for 10 minutes until the berries are soft.  With a hand blender, blend the berries until it forms a sauce. Let it cool down.

Slice the steak into strips. 

In a salad bowl start by adding the herb leaves, top it with the sliced steak and the grilled peaches. Drizzle with berry coulis.



Wine:  Lozarn | Wine Mastered through Science
Photography & Styling:  Elmarie Berry


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2019-12-12T10:40:59+02:00 0 Comments

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