This pairing features tender eye fillet contrasted with the rich, creamy, and cool texture of burrata cheese.

To balance things out, Adelaide tomatoes bring a natural acidity and sweetness.

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Serves 2

Ingredients

2 eye fillets
Olive oil
Cracked pepper and salt
1 shallot, finely diced
1 tbsp capers, rinsed & roughly chopped
1 large red Adelaide tomato, sliced
1 large yellow Adelaide tomato, sliced
2 medium-sized burrata, drained
Basil leaves, to garnish

Method

Heat a grill pan over high heat.

Rub steak with oil and season with salt. Coat the steaks in lots of cracked pepper on all sides and grill for 3 mins; turn, grill for another 3 mins, and then repeat around the sides of the steak.

Remove from the pan, cover with foil and let it rest while you move to the sauces and salad.

Heat a small pan over low heat. Add a tbsp of olive oil and sauté for a min.

Add capers and cook for a further min, remove from heat.

Divide tomatoes between two plates; add burrata and steak.

Pour the resting juices into the pan and combine; pour the dressing over steak and tomatoes.