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Steak and Nectarine Salad

Steak and Nectarine Salad

with Spring Mix, Pecans, and Feta Cheese

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This juicy steak salad comes together faster than you can say medium-rare. After you’ve sizzled the sirloin and quickly seared the nectarines, the work is practically done. The only thing that would make it simpler is if it assembled itself on top of the vinaigrette-dressed mixed greens on the plate (stay tuned for that feature).

Allergens:MilkTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


12 ounce

Sirloin Steak

2 tablespoon

Red Wine Vinegar

4 ounce

Mixed Greens

¼ cup

Feta Cheese


1 ounce


(ContainsTree Nuts)

Not included in your delivery

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate16 g
Sugar8 g
Dietary Fiber5 g
Protein40 g
Cholesterol140 mg
Sodium260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Halve and pit nectarine, then cut into wedges. Halve, peel, and mince shallot until you have 1 TBSP.


Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest.


Add nectarine to same pan over medium-high heat. Cook until lightly charred, 2-3 minutes, flipping once. Remove from pan and set aside.


In a small bowl, whisk together shallot, vinegar, and a large drizzle of olive oil. Season with salt and pepper. TIP: Give the dressing a taste. If it seems strong, add another drizzle of olive oil.


Place lettuce in a large bowl. Add dressing (to taste) and toss to coat.


Thinly slice steak against the grain. Divide salad between plates, then top with steak and nectarine. Sprinkle with ¼ cup feta cheese (we sent more) and pecans.