Ideal for lunch, this is a summer salad at its best — and you can always add some goat’s cheese, buffalo mozzarella or feta if you want to turn it into a full meal. Be sure to serve some crusty or grilled bread on the side.
Ingredients
- 900g flank steak
- 3 tablespoons olive oil
- sea salt and cracked black pepper, to taste
- 3 peaches, cut in half, stones removed
- 2 bunches of chervil, coarsely chopped
- ¼ bunch tarragon, leaves picked
- 120g (1 cup) pecans, lightly toasted
- ½ quantity of mustard dressing (recipe follows).
Method
Heat a barbecue or chargrill pan to high. Brush the steak with half the olive oil and season with salt and pepper.
Grill for 2–3 minutes on each side for a medium-rare steak (or a little longer if you prefer). Set aside to rest and return to room temperature.
Brush the peaches with the remaining oil and season with salt and pepper. Grill, cut side down, for a few minutes, until lightly coloured.
Cut each peach half into six wedges and place in a large mixing bowl with the chervil, tarragon, pecans and mustard dressing.
Toss gently and adjust the seasoning if needed.
Carve the steak into thin slices about 5mm thick. Layer half the salad on a large at platter.
Arrange the steak slices over the top, then cover with the remaining salad and serve.
Recipe by: Michael Rantissi and Kristy Frawley
Serves 4-6.
