Nectarine Steak Salad

This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.

Prep Time

0 minutes

Cook Time

20 minutes


4 Servings


12 ounces steak, ribeye
2 1⁄2 tablespoons olive oil (divided)
3⁄4 teaspoon salt, coarse (divided)
1⁄2 teaspoon black pepper, freshly ground
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon honey
4 cups greens, mixed
2 nectarine (pitted and sliced)
2 scallion (slivered)
2 ounces cheese, blue (crumbled)


Preheat a grill or grill pan over medium-high heat. 

Coat the steak with ½ tablespoon of the olive oil, then sprinkle with ½ teaspoon salt and pepper. Place the steak on the grill or hot pan and don't move it for at least 2 minutes. Grill steak 3 minutes total on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices.

While steak rests, combine lemon juice, honey, remaining ¼ teaspoon salt and remaining 2 tablespoons oil in a large bowl, stirring with  a whisk. Add mixed greens and toss to coat. Add nectarines and scallions. Arrange the sliced steak on top of the dressed greens and sprinkle with blue cheese. Serve immediately.


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