with Feta, Pecans, and Basil
1 Preheat the oven to 400 degrees. Thinly slice the basil leaves. Halve
and pit the nectarines, then thinly slice into wedges. Mince the shallot.
HINT: If you have a grill, both the steak and the nectarines can be cooked
there so fire it up!
2 Heat ½ Tablespoon oil in a large pan over medium heat. Season the
steak on all sides with salt and pepper. Sear the steak for 3-4 minutes
per side, until golden brown. Transfer to a baking sheet and finish
cooking in the oven for 5-7 minutes, or until cooked to desired doneness.
Let the steak rest for 5 minutes.
3 Char the nectarines: add the nectarines to the same pan over
high heat. Sear for 1-2 minutes, or until caramelized and charred.
Set aside.
4 Make the vinaigrette: in a large bowl, whisk together the shallot,
red wine vinegar, and 1½ Tablespoons olive oil. Season with salt
and pepper.
5 Thinly slice the steak against the grain. Toss the spring mix and
basil into the vinaigrette. Top with the steak, nectarines, feta, and
pecans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 506 | ||
Calories from Fat: 287 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 79.2mg | 24 % | |
Sodium 250.5mg | 9 % | |
Potassium 988.5mg | 26 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 17.3g | ||
Protein 35g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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