Summer's flavours shine in this dish where tender grilled beef pairs with creamy burrata, sweet nectarines, juicy tomatoes and fresh basil. Perfect for any barbecue spread!
Instruction tip
Prep tip:
Sydney foodie, Hayden Quinn used cherry, Kumato® and truss tomatoes, but you can use any mix you like.
Ingredients
500g rump steak
2 tbs extra virgin olive oil
1kg mixed tomatoes, cut into chunks
4 nectarines, cut into wedges
1 tbs balsamic vinegar
150g burrata
1/2 bunch basil, small leaves picked
Directions
Step 1
Preheat a barbecue or chargrill pan to medium-high heat. Brush beef with 1 tbs oil. Season with freshly ground black pepper. Grill beef for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and rest for 10 minutes. Slice.
Step 2
Meanwhile, place tomato and nectarine in a large bowl. Add vinegar and remaining oil and toss to combine. Season with freshly ground black pepper.
Step 3
Place beef, tomato mixture and burrata on a platter. Drizzle with any excess liquid from tomato. Serve sprinkled with basil.
Reference: https://www.woolworths.com.au/shop/recipes/grilled-beef-with-burrata-and-nectarine-salad