Steak Salad with Nectarines, Radicchio, and Blue Cheese

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Steak Salad with Nectarines, Radicchio, and Blue CheeseRecipe

Photo: Hector Sanchez; Styling: Claire Spollen

Petite sirloin filets are healthfully lean, and they're also surprisingly full-flavored and meltingly tender--making them an ideal choice for this easy steak salad.

Serves 4 (serving size: about 1 1/2 cups salad and 3 ounces steak)


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12 ounces petite sirloin filets
8 1/2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
Cooking spray
2 teaspoons white wine vinegar
1 teaspoon honey
3 cups torn Boston lettuce leaves (about 1 head)
1 (12-ounce) radicchio head, cut into 1-inch pieces
2 nectarines, each cut into 8 wedges
2.5 ounces crumbled blue cheese (about 1/2 cup)


Hands-on: 24 Minutes
Total: 24 Minutes

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

2. Coat the steak with 1 teaspoon oil. Sprinkle with 1/8 teaspoon salt. Add steak to grill rack or pan coated with cooking spray; grill steak 3 minutes 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; sprinkle with 1/8 teaspoon salt.

3. While steak rests, combine vinegar, honey, remaining 1/4 teaspoon salt, and remaining 2 1/2 tablespoons oil in a large bowl, stirring with a whisk. Add lettuce and radicchio; toss to coat. Add nectarines; sprinkle with cheese. Serve steak over salad.

Created date

April 2015

Nutritional Information

Calories 310
Fat 18.8 g
Satfat 5.9 g
Monofat 10.7 g
Polyfat 1.3 g
Protein 25 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 64 mg
Iron 3 mg
Sodium 534 mg
Calcium 122 mg