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
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.
Photography & Styling: Elmarie Berry