Seared Steak & Charred Nectarine Salad
with Feta, Pecans, and Basil
A quick flash in a hot pan transforms juicy nectarines from sweet to nearly candy-like. Tossed with perfectly seared steak, tangy feta, and summery basil, this salad is bound to become a part of your weekly repertoire.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Sirloin Steak
2 unit
Nectarine
1 unit
Shallot
4 ounce
Mixed Greens
1 bunch
Basil
1 ounce
Feta Cheese
(Contains Milk)
1 ounce
Pecans
(Contains Tree Nuts)
2 tablespoon
Red Wine Vinegar
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 400 degrees. HINT: If you have a grill, both the steak and the nectarines can be cooked there so fire it up! Thinly slice the basil leaves. Halve and pit the nectarines, then thinly slice into wedges. Mince the shallot.
Heat ½ tablespoon oil in a large pan over medium heat. Season the steak on all sides with salt and pepper. Sear the steak for 3-4 minutes per side, until golden brown. Transfer to a baking sheet and finish cooking in the oven for 5-7 minutes, or until cooked to desired doneness. Let the steak rest for 5 minutes.
Char the nectarines: add the nectarines to the same pan over high heat. Sear 1-2 minutes per side, or until caramelized and charred. Set aside.
Make the vinaigrette: in a large bowl, whisk together the shallot, red wine vinegar, and 1½ tablespoons olive oil. Season with salt and pepper.
Thinly slice the steak against the grain. Toss the mixed greens and basil into the vinaigrette. Top with the steak, nectarines, feta, and pecans. Enjoy!
