Steak panzanella
Sweet summer stone fruit replaces the usual tomatoes in this easy main course.
Serves 2 • Prep 10 mins, plus resting • Cook 20 mins
2 banana shallots, finely sliced
Small sprig rosemary, leaves finely chopped
3tbsp sherry or red wine vinegar
1tsp caster sugar
Small pinch chilli flakes
50ml olive oil, plus extra for cooking
1 thick-cut rib-eye or sirloin steak
100g runner beans, trimmed
4 baby courgettes, halved lengthways
100g stale bread, thickly sliced (we used olive ciabatta)
2 ripe nectarines or peaches, stones removed, cut into wedges
Small bunch basil, larger leaves roughly torn
125g mozzarella ball, roughly torn
1 Heat/light the barbecue, or heat a griddle pan over high heat. In a large bowl, mix together the shallots, rosemary, vinegar, sugar, chilli flakes and a large pinch of salt. Set aside to pickle.
Lightly brush the steak with oil and
