Seared Steak and Charred Nectarine Salad with Feta and Pecans
A vibrant summer salad that combines perfectly seared sirloin steak with caramelized nectarine wedges, creating a beautiful balance of savory and sweet. The charred fruit adds smoky depth while creamy feta cheese and crunchy pecans provide textural contrast. Fresh basil and a simple red wine vinaigrette tie everything together. This elegant dish works beautifully as a light dinner or impressive lunch, showcasing seasonal stone fruit at its peak. The combination of warm grilled elements over cool greens makes it particularly satisfying during warmer months.
Ingredients
- 12 ounce sirloin steakflank steak1:1
similar texture and flavor
- 2 unit nectarinepeaches1:1
very similar stone fruit
- 1 unit shallot
- 4 ounce mixed greensarugula1:1
peppery flavor complements steak
- 1 bunch basil
- 1 ounce feta cheese
- 1 ounce pecans
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
Instructions
- 1
Preheat the oven to 400 degrees
- 2
Thinly slice the basil leaves
- 3
Halve and pit the nectarines, then thinly slice into wedges
- 4
Mince the shallot
- 5
Heat oil in a large pan over medium heat
- 6
Season the steak on all sides with salt and pepper
- 7
Sear the steak for 3-4 minutes per side until golden brown
- 8
Transfer to a baking sheet and finish cooking in the oven for 5-7 minutes or until cooked to desired doneness
- 9
Let the steak rest for 5 minutes
- 10
Add the nectarines to the same pan over high heat
- 11
Sear nectarines 1-2 minutes per side until caramelized and charred
- 12
In a large bowl, whisk together the shallot, red wine vinegar, and remaining olive oil
- 13
Season vinaigrette with salt and pepper
- 14
Thinly slice the steak against the grain
- 15
Toss the mixed greens and basil into the vinaigrette
- 16
Top with the steak, nectarines, feta, and pecans
Tips
If you have a grill, both the steak and nectarines can be cooked there for extra smoky flavor.
Let the steak rest for 5 minutes after cooking to ensure juices redistribute for maximum tenderness.
Use the same pan for nectarines to pick up the flavorful steak drippings for extra depth.
Good to Know
Store leftover salad components separately. Cooked steak keeps 3-4 days refrigerated.
Steak can be cooked up to 1 day ahead and served cold or at room temperature.
Serve immediately while nectarines are warm and greens are fresh and crisp.
Common Mistakes
Don't skip resting the steak or juices will run out when sliced.
Avoid overcooking nectarines or they'll become mushy instead of caramelized.
Substitutions
FAQ
Can I use other stone fruits instead of nectarines?
Yes, peaches, plums, or apricots work wonderfully with similar cooking times and techniques.
How do I know when the steak is done?
Use a meat thermometer: 125°F for medium-rare, 135°F for medium. Internal temperature will rise slightly during resting.
Can I make this salad ahead of time?
Cook the steak and nectarines ahead, but dress the salad just before serving to prevent wilting.