Seared Steak and Charred Nectarine Salad
with Goat Cheese, Almonds and Basil
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.
Ingredients
340 g
Top Sirloin Steak
1 unit(s)
Stone Fruit
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Spring Mix
¼ cup
Goat Cheese
28 g
Almonds, sliced
(Contains Almonds)
7 g
Basil
Not included in your delivery
¼ tsp
Salt and Pepper*
4.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Cut four sections off nectarine, avoiding the pit, then cut into 1/2-inch slices. Peel, thinly slice shallot. Pat steak dry with paper towels, then season with salt and pepper.
Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. Transfer to a plate. Add 1 tsp oil (dbl for 4 ppl) to the same pan, then nectarines. Cook, until golden-brown and slightly warmed, 1-2 min per side. Transfer to a plate.
Using the same pan, increase heat to medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden, 2-3 per side.
While steak cooks, on half of a baking sheet, add shallots and 1 tbsp oil (dbl for 4 ppl). Toss together. Remove pan from heat and transfer steak to the other side of the same baking sheet. Broil in middle of oven, until steak is cooked to desired doneness and shallots soften, 4-5 min.**
Whisk together 1 tbsp vinegar, 1/2 tsp sugar, and 2 tbsp oil (dbl all for 4 ppl), in a large bowl. Season with salt and pepper. Add spring mix and almonds, then toss together.
Slice steak. Divide salad between plates, then top with steak, shallots and nectarines. Crumble over goat cheese and tear over basil leaves.