Sliced Steak with Nectarines and Arugula

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

Yield:

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

Ingredients

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

Preparation

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.

Note:

Rebecca Hunt, Wapato, Washington,

June 2007
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