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.

Yield: 5 servings (serving size: about 1 3/4 cups salad and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 33%
  • Fat: 9.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.5g
  • Carbohydrate: 14g
  • Fiber: 1.1g
  • Cholesterol: 41mg
  • Iron: 2.3mg
  • Sodium: 534mg
  • Calcium: 142mg

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

  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.
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