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Seared Steak & Nectarine Salad

Seared Steak & Nectarine Salad

with Feta, Pecans, and Shallot Vinaigrette

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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.

Tags:Gluten-free
Allergens:MilkTree Nuts

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Nectarine

1 unit

Shallot

12 ounce

Sirloin Steak

2 tablespoon

Red Wine Vinegar

4 ounce

Arugula

¼ cup

Feta Cheese

(ContainsMilk)

1 ounce

Pecans

(ContainsTree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2045.976 kJ
Calories489 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate17 g
Sugar9 g
Dietary Fiber5 g
Protein43 g
Cholesterol346 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!