Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil

A quick flash in a hot pan transforms juicy nectarines from sweet to nearly candy-like. Tossed with perfectly seared steak, tangy feta, and summery basil, this salad is bound to become a staple of your weekly repertoire.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 501 Calories

Ingredients

• 2 tablespoons red wine vinegar
• salt and black pepper to taste
• 2 tablespoons olive oil, divided
• 10 ounces beef sirloin steak
• 1 shallot, minced
• 1 nectarine, pitted and thinly sliced
• 1 (4 ounce) package mixed spring greens
• ½ ounce basil, thinly sliced
• 1 ounce crumbled feta
• 1 ounce pecans

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes.

Step 4

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.

Step 5

Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.