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Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil

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"A quick flash in a hot pan transforms juicy nectarines from sweet to nearly candy-like. Tossed with perfectly seared steak, tangy feta, and summery basil, this salad is bound to become a staple of your weekly repertoire."
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30 m servings 501
Original recipe yields 2 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season steak on all sides with salt and pepper. Sear steak in the hot skillet until evenly browned, 3 to 4 minutes per side. Transfer to a baking sheet and finish cooking in the oven until cooked to desired doneness, 5 to 7 minutes. Remove steak from oven; set aside to rest for 5 minutes.
  3. Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes.
  4. Whisk together shallot, red wine vinegar, and remaining 1 1/2 tablespoons olive oil in a large salad bowl to make vinaigrette. Season with salt and pepper. Add spring mix and basil to the vinaigrette; toss to combine.
  5. Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.


  • Cook's Note:
  • You can cook both the steak and the nectarines on an outdoor grill as well.

Nutrition Facts

Per Serving: 501 calories; 33.3 16.9 35.9 99 1427 Full nutrition

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