Sliced Steak with Nectarines and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Because of their thin skins, nectarines don't require peeling for this salad. Substitute fresh peeled peaches in place of the nectarines, if desired. Ingredients:
2 teaspoons olive oil |
2 garlic cloves, crushed |
1 (1 1/4-pound) flank steak, trimmed and cut into 1/8-inch-thick slices |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/2 teaspoon crushed red pepper |
1 (5-ounce) bag arugula |
cooking spray |
1/3 cup thinly sliced shallots (about 1 large) |
3 tablespoons balsamic vinegar |
2 medium nectarines, pitted and cut into 1/4-inch wedges (about 2/3 pound) |
4 teaspoons fresh lemon juice |
1 ounce parmigiano-reggiano cheese, shaved into thin strips |
Directions:
1. Place oil and garlic in a large nonstick skillet over medium heat; cook 4 minutes or until garlic is lightly browned, stirring occasionally. Remove garlic with a slotted spoon, and discard. Increase heat to medium-high.
2. Sprinkle steak evenly with salt and peppers. Add steak to pan; sauté 1 minute or until desired degree of doneness. Transfer steak to a large bowl. Add arugula to bowl; toss well.
3. Wipe pan dry with a paper towel. Coat pan with cooking spray. Reduce heat to medium. Add shallots and balsamic vinegar to pan; cook 2 minutes or until shallots are soft, stirring occasionally. Add nectarine slices to pan; cook 30 seconds, tossing to coat. Add nectarine mixture and juice to steak mixture; toss gently. Serve with cheese.
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