Turn a mozzarella salad into a meal by adding tender steak. Add the finishing touch with sweet and juicy peaches while they’re still in season.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 450g Coles Australian Beef Eye Fillet Steak
- 2 baby cos lettuce, leaves separated
- 3 medium yellow or white peaches, stoned, sliced
- 2 celery sticks, thinly sliced
- 1 medium avocado, stoned, peeled, cut into thin wedges
- 1/3 cup (80g) pomegranate seeds
- 1/4 cup mint leaves
- 2 spring onions, thinly sliced
- 80g fresh mozzarella, torn
- 1/3 cup (80ml) lime juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a lightly greased chargrill on high. Cook the beef for 4-5 mins each side for medium or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice.
Step 2
Meanwhile, arrange the lettuce, peach, celery, avocado, pomegranate seeds, mint and spring onion on a large serving platter.
Step 3
Top salad with steak and mozzarella. Drizzle with the lime juice and season with pepper to serve.
Recipe tip
COOK. STORE. SAVE.
If you have leftover pomegranate seeds, sprinkle them over yoghurt or brekkie bowls for a juicy burst of flavour. Alternatively, freeze them in a sealable bag for up to 6 months.
