Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil recipe
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Ingredients
- 2 tablespoons olive oil, divided 10 ounces beef sirloin steak salt and black pepper to taste 1 nectarine, pitted and thinly sliced 1 shallot, minced 2 tablespoons red wine vinegar 1 (4 ounce) package mixed spring greens ½ ounce basil, thinly sliced 1 ounce crumbled feta 1 ounce pecans
Nutrition Info
- 501.2 caloriescarbohydrate: 16.9 gcholesterol: 99.1 mgfat: 33.3 gfiber: 4 gprotein: 35.9 gsaturatedFat: 7.1 gservingSize: -sodium: 1427.3 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season steak on all sides with salt and pepper. Sear steak in the hot skillet until evenly browned, 3 to 4 minutes per side. Transfer to a baking sheet and finish cooking in the oven until cooked to desired doneness, 5 to 7 minutes. Remove steak from oven, set aside to rest for 5 minutes.
Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes.
Whisk together shallot, red wine vinegar, and remaining 1 1/2 tablespoons olive oil in a large salad bowl to make vinaigrette. Season with salt and pepper. Add spring mix and basil to the vinaigrette, toss to combine.
Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.