Seared Steak and Charred Nectarine Salad

Seared Steak and Charred Nectarine Salad

with Feta, Almonds 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 and tangy feta, this salad is bound to become a part of your summer repertoire.

Tags:Gluten free
Allergens:Sulphites/SulfiteMilk/LaitTree Nut/Noix

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

1 unit


1 unit


2 tbsp

Red Wine Vinegar


113 g

Spring Mix

28 g

Feta Cheese, crumbled


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

10 g


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2377 kJ
Calories568 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate17 g
Sugar8 g
Dietary Fiber4 g
Protein42 g
Cholesterol92 mg
Sodium345 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Stand the stem side down of your nectarine on your cutting board. Avoiding the pit in the centre of the nectarine, cut the ‘cheeks’ off around the pit. Cut each piece into 1/4-inch slices. Finely chop 2 tbsp shallot (double for 4 people). Pat the steak dry with paper towels.


Season the steak with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown and cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temp. of 160°F.**) Transfer the steak to a plate.


Add the nectarine slices to the same pan. Cook, until golden-brown and slightly softened, 1-2 min per side.


In a large bowl, whisk together the chopped shallot, vinegar and a drizzle of oil. Season with salt and pepper. Toss in the spring mix.


Thinly slice the steak. Divide the salad between plates. Top with the steak and nectarines. Sprinkle with the feta and almonds. Tear over basil leaves.