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Sliced Steak with Nectarines and Arugula

Yield 5 servings (serving size: about 1 3/4 cups salad and 1 tablespoon cheese)
Because of their thin skins, nectarines don't require peeling for this salad. Substitute fresh peeled peaches in place of the nectarines, if desired.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.