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Steak and nectarine salad recipe
Steak and nectarine salad recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Affordable and satisfying summer salad with sizzling beef, juicy nectarines, and hearty barley.
Ingredients:
  • 110.00 gm pearl barley, rinsed
  • 2 baby eggplant, thickly sliced into rounds
  • Olive oil spray
  • 20.00 ml lemon pepper seasoning
  • 20.00 ml finely grated fresh ginger
  • 1 small garlic clove, crushed
  • 31.50 gm salt-reduced soy sauce
  • 21.00 gm lemon juice
  • 5.00 gm caster sugar
  • 36.80 gm vegetable oil
  • 6 beef sizzle steaks
  • 3 yellow nectarines, stones removed and discarded, cut into wedges
  • 60g baby spinach
  • 1/2 red onion, thinly sliced
Instructions:
  • Prepare barley according to the instructions on the packet. Once cooked, drain and then rinse under cold water before draining again.
  • Preheat a barbecue grill or chargrill pan on high. Lightly coat eggplant with oil and season generously. Grill eggplant in batches for 2 to 3 minutes per side until tender. Place cooked eggplant in a large bowl.
  • Combine ginger, garlic, soy sauce, lemon juice, sugar, and half of the oil in a bowl. Drizzle the remaining oil over the steak. Season with salt and pepper. Grill the steak on the barbecue for 30 seconds per side or until cooked to your liking. Transfer to a plate, loosely cover with foil, and let it rest for 5 minutes. Cut into 5cm strips before serving.
  • Combine steak, barley, nectarines, spinach, and onion with eggplant. Toss well to mix. Plate the mixture on a serving platter and drizzle with ginger dressing. Serve and enjoy!

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