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.
Produit dans une installation 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
340 g
Steak de haut de surlonge
1 pièce(s)
Fruit à noyau
1 pièce(s)
Échalote
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
113 g
Mélange printanier
¼ tasse(s)
Fromage de chèvre
28 g
Amandes, tranchées
(Contient Amandes)
7 g
Basilic
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
4.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Cut four sections off the nectarine(s), avoiding the pit. Cut each section into 1/2-inch slices. Finely chop 2 tbsp shallot (dbl for 4 people). Pat the steak dry with paper towels. Season with salt and pepper.
Heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until golden, 2-3 per side. Remove pan from heat. Transfer steak to a baking sheet. Broil the steak in the middle of the oven, until cooked to desired doneness, 4-5 min. (TIP: Cook to a min internal temp of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Meanwhile, wipe the same pan clean. Heat the pan over medium heat. Once the pan is hot, add the 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 the nectarines. Cook, until golden-brown and slightly warmed, 1-2 min per side.
In a large bowl, whisk together the chopped shallots, 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add the spring mix and toss to combine.
Thinly slice the steak. Divide the salad between plates. Top with the steak and nectarines. Crumble over the goat cheese and sprinkle over the almonds. Tear over basil leaves.
Slice steak. Divide salad between plates, then top with steak, shallots and nectarines. Crumble over goat cheese and tear over basil leaves.