HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak & Charred Nectarine Salad
Seared Steak & Charred Nectarine Salad

Seared Steak & Charred Nectarine Salad

with Feta, Pecans, and Basil

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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, tangy feta, and summery basil, this salad is bound to become a part of your weekly repertoire.

Allergens:MilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Sirloin Steak

2 unit


1 unit


4 ounce

Mixed Greens

1 bunch


1 ounce

Feta Cheese


1 ounce


(ContainsTree Nuts)

2 tablespoon

Red Wine Vinegar

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories659 kcal
Energy (kJ)2757 kJ
Fat42 g
Saturated Fat0 g
Carbohydrate24 g
Sugar0 g
Dietary Fiber6 g
Protein46 g
Sodium252 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Instructionsarrow up iconarrow up icon
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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!