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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.

Tags:Gluten free
Allergens:MilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Sirloin Steak

2 unit

Nectarine

1 unit

Shallot

4 ounce

Mixed Greens

1 bunch

Basil

1 ounce

Feta Cheese

(ContainsMilk)

1 ounce

Pecans

(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
Energy (kJ)2757.2560000000003 kJ
Calories659 kcal
Fat42 g
Carbohydrate24 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.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Make the vinaigrette: in a large bowl, whisk together the shallot, red wine vinegar, and 1½ tablespoons olive oil. Season with salt and pepper.

5

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!