Sliced Steak with Nectarines and Arugula

Because of their thin skins, nectarines don't require peeling for this salad. Substitute fresh peeled peaches in place of the nectarines, if desired.


5 servings (serving size: about 1 3/4 cups salad and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 33 %
Fat 9.1 g
Satfat 3.6 g
Monofat 4 g
Polyfat 0.6 g
Protein 27.5 g
Carbohydrate 14 g
Fiber 1.1 g
Cholesterol 41 mg
Iron 2.3 mg
Sodium 534 mg
Calcium 142 mg


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


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.

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.

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.


Rebecca Hunt, Wapato, Washington,

June 2007
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