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 staple of your weekly repertoire.
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
1 unit
Nectarine
14 g
Basil
1 unit
Shallot
340 g
Top Sirloin Steak
1 unit
Red Wine Vinegar
(Contains: Sulphites)
28 g
Pecans
(Contains: Peanuts)
113 g
Spring Mix
28 g
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
unit
Oil*
unit
Salt*
unit
Pepper*
Nutrition Values
Cooking Steps
Prep: Wash and dry all produce. Thinly slice the basil leaves. Halve and pit the nectarines, then thinly slice into wedges. Finely chop the shallot(s).
Cook the steak: Heat a drizzle of oil in a large pan over medium heat. Season the steak with salt and pepper. Sear the steak for 4-7 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer steak to a plate and let rest for 5 minutes.
Char the nectarines: Add the nectarines to the same pan over high heat. Sear for 1-2 minutes, or until caramelized and charred. Set aside.
Make the vinaigrette: In a large bowl, whisk together the shallot, red wine vinegar, and a drizzle of oil. Season with salt and pepper.
Finish and serve: Thinly slice the steak against the grain. Toss the spring mix and basil into the vinaigrette. Top with the steak, nectarines, feta, and pecans. Enjoy! BBQ TIP: Instead of pan-frying, grill steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium.
