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).
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Red Wine Vinegar
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.