Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil recipe

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Ingredients

2 tablespoons olive oil, divided
10 ounces beef sirloin steak
salt and black pepper to taste
1 nectarine, pitted and thinly sliced
1 shallot, minced
2 tablespoons red wine vinegar
1 (4 ounce) package mixed spring greens
½ ounce basil, thinly sliced
1 ounce crumbled feta
1 ounce pecans

Nutrition Info

501.2 calories
carbohydrate: 16.9 g
cholesterol: 99.1 mg
fat: 33.3 g
fiber: 4 g
protein: 35.9 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1427.3 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season steak on all sides with salt and pepper. Sear steak in the hot skillet until evenly browned, 3 to 4 minutes per side. Transfer to a baking sheet and finish cooking in the oven until cooked to desired doneness, 5 to 7 minutes. Remove steak from oven, set aside to rest for 5 minutes.

  3. Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes.

  4. Whisk together shallot, red wine vinegar, and remaining 1 1/2 tablespoons olive oil in a large salad bowl to make vinaigrette. Season with salt and pepper. Add spring mix and basil to the vinaigrette, toss to combine.

  5. Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.

Recipe Yield

2 servings

Recipe Note

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 staple of your weekly repertoire.

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