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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar(ContainsSulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
Almonds, sliced(ContainsTree Nut/Noix)
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.