Entrees

Nectarine Steak Salad

This is a great dish to make with a leftover grilled steak; just take it out of the refrigerator and let it come to room temperature while you prepare the salad. Slice the meat just before serving. Pair with a light red wine like a Pinot Noir or a Beaujolais for a festive late-summer supper.

Prep Time

0 minutes

Cook Time

20 minutes

Yield

4 Servings

Ingredients

12 ounces steak, ribeye
2 1⁄2 tablespoons olive oil (divided)
3⁄4 teaspoon salt, coarse (divided)
1⁄2 teaspoon black pepper, freshly ground
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon honey
4 cups greens, mixed
2 nectarine (pitted and sliced)
2 scallion (slivered)
2 ounces cheese, blue (crumbled)

Instructions

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

Coat the steak with ½ tablespoon of the olive oil, then sprinkle with ½ teaspoon salt and pepper. Place the steak on the grill or hot pan and don't move it for at least 2 minutes. Grill steak 3 minutes total 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.

While steak rests, combine lemon juice, honey, remaining ¼ teaspoon salt and remaining 2 tablespoons oil in a large bowl, stirring with  a whisk. Add mixed greens and toss to coat. Add nectarines and scallions. Arrange the sliced steak on top of the dressed greens and sprinkle with blue cheese. Serve immediately.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.