Seared Steak & Nectarine Salad
with Feta, Pecans, and Shallot Vinaigrette
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Nectarine
1 unit
Shallot
12 ounce
Sirloin Steak
2 tablespoon
Red Wine Vinegar
4 ounce
Arugula
¼ cup
Feta Cheese
(Contains Milk)
1 ounce
Pecans
(Contains Tree Nuts)
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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!
