Nectarine Steak Salad

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Summary

Yield
Servings
Prep time
Cooking time20 minutes
Total time20 minutes

Description

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.

Ingredients

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)

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.