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