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Steak Salad with Nectarines, Radicchio, and Blue Cheese

Photo: Hector Sanchez; Styling: Claire Spollen

Hands-on time 24 mins
Total time 24 mins
Yield

Serves 4 (serving size: about 1 1/2 cups salad and 3 ounces steak)

Petite sirloin filets are healthfully lean, and they're also surprisingly full-flavored and meltingly tender--making them an ideal choice for this easy steak salad.

Ingredients

  • 12 ounces petite sirloin filets
  • 8 1/2 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 3 cups torn Boston lettuce leaves (about 1 head)
  • 1 (12-ounce) radicchio head, cut into 1-inch pieces
  • 2 nectarines, each cut into 8 wedges
  • 2.5 ounces crumbled blue cheese (about 1/2 cup)

Nutrition Information

  • calories 310
  • fat 18.8 g
  • satfat 5.9 g
  • monofat 10.7 g
  • polyfat 1.3 g
  • protein 25 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 64 mg
  • iron 3 mg
  • sodium 534 mg
  • calcium 122 mg

How to Make It

  1. Preheat a grill or grill pan over medium-high heat.

  2. Coat the steak with 1 teaspoon oil. Sprinkle with 1/8 teaspoon salt. Add steak to grill rack or pan coated with cooking spray; grill steak 3 minutes on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices; sprinkle with 1/8 teaspoon salt.

  3. While steak rests, combine vinegar, honey, remaining 1/4 teaspoon salt, and remaining 2 1/2 tablespoons oil in a large bowl, stirring with a whisk. Add lettuce and radicchio; toss to coat. Add nectarines; sprinkle with cheese. Serve steak over salad.