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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Nectarine
14 g
Basilic
1 pièce(s)
Échalote
340 g
Steak de bœuf
1 pièce(s)
Vinaigre de vin rouge
(Contient: Sulfites)
28 g
Pacanes
(Contient: Arachides)
113 g
Mélange printanier
28 g
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
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.
