Gluten Free Seared Steak & Charred Nectarine Salad with Feta, Pecans, and Basil
Serves 4 People
20 oz Sirloin Steak
8 oz Spring Mix
1 oz Basil
2 oz Feta Cheese
2 oz Pecans
4 T Red Wine Vinegar
4 T Olive Oil
Preheat the oven to 400 degrees.
Thinly slice the basil leaves. Halve and pit the nectarines, then thinly slice into wedges. Mince the shallot.
HINT: If you have a grill, both the steak and the nectarines can be cooked there so fire it up!
Heat ½ Tablespoon oil in a large pan over medium heat. Season the steak on all sides with salt and pepper. Sear the steak for 3-4 minutes per side, until golden brown. Transfer to a baking sheet and finish cooking in the oven for 5-7 minutes, or until cooked to desired doneness, or grill. Let the steak rest for 5 minutes.
Char the nectarines: add the nectarines to the same pan over high heat. Sear for 1-2 minutes, or until caramelized and charred. Set aside.
Make the vinaigrette: in a large bowl, whisk together the shallot, red wine vinegar, and 1½ Tablespoons olive oil. Season with salt and pepper.
Thinly slice the steak against the grain. Toss the spring mix and basil into the vinaigrette. Top with the steak, nectarines, feta, and pecans.
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