A quick flash in a hot pan transforms juicy nectarines from sweet to nearly candy-like. Tossed with perfectly seared steak and tangy feta, this salad is bound to become a part of your summer repertoire.
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Red Wine Vinegar
Wash and dry all produce. Preheat the oven to 400 degrees. Halve, pit, and slice the nectarine into wedges. Halve, peel, and mince the shallot.
Heat a drizzle of olive oil on a grill pan or large pan over medium-high heat. Season the steak on all sides with salt and pepper. Sear for 3-4 minutes per side, until golden brown. Transfer to a baking sheet and place in the oven for 4-8 minutes, or until cooked to desired doneness.
Add the nectarine to the same pan over medium-high heat. Sear for 2-3 minutes, turning once, until caramelized and charred. Remove from the pan and set aside.
Make the vinaigrette: In a small bowl, whisk together the shallot, red wine vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.
Thinly slice the steak against the grain. Toss the arugula in a large bowl with enough vinaigrette to coat. Top with the seared steak, charred nectarine, feta, and pecans. Enjoy!