Carb Smart Summer Steak Salad
with Nectarines and Strawberry Balsamic Vinaigrette
The intense flavours from the strawberry balsamic vinaigrette alone will have you drooling over this plate! Spooned over steak and greens with some feta and pepitas and you're good to go!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
113 g
Arugula and Spinach Mix
56 g
Red Onion
1 tbsp
Strawberry Jam
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
1 unit
Nectarine
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
28 g
Pepitas
113 g
Baby Tomatoes
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut four sections off nectarine, avoiding the pit. Cut each section into 1/4-inch slices. Halve tomatoes. Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 ppl). Pat steak dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steaks. Sear, until golden-brown, 2-3 min per side. Remove pan from heat and transfer steaks to a baking sheet.
Bake in the middle of the oven, until cooked to desired doneness, 4-6 min.** Place on a cutting board to rest, 5 min.
While steak cooks, add strawberry jam to a small microwaveable bowl. Microwave, in 10 second increments, stirring occasionally, until jam is softened. Add Dijon, vinegar and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then whisk to combine.
Add arugula and spinach mix, tomatoes, nectarines and onions to a large bowl. Drizzle vinaigrette over top, then toss to combine.
Thinly slice steak. Divide salad between plates. Top with steak. Sprinkle feta and pepitas over top.
