Kassler steaks with nectarines

Foto: Francois Oberholster
Foto: Francois Oberholster
Prep Time: 10 minutes
Servings: 4
Cooking Time: 15 minutes
  • - fresh basil
  • 15ml - balsamic vinegar
  • 250ml - couscous, steamed
  • 4 - kassler steaks, patted dry
  • - a handful baby spinach
  • 15ml - olive oil
  • - about 15ml honey
  • 2 - ripe nectarines, pitted and quartered

1 Heat a griddle pan until piping hot and sear the kassler steaks and peaches until you get lovely char lines on both sides and the meat is almost done.

2 Beat the honey, olive oil and balsamic vinegar and brush over the meat. Reduce the heat and gently fry the meat for a few more minutes until glossy. Remove the pan from the heat.

3 Mix the hot peaches and any pan juices through the baby spinach immediately and arrange with the steaks on the steamed couscous with a sprinkling of basil.

Tip Oil in a griddle pan can smoke a lot and gives the meat a bitter taste, so we added it at the end with the glaze and not at the beginning.

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