**Seared Steak and Charred Nectarine Salad: A Symphony of Flavors**
Indulge in a culinary masterpiece that dances on your palate with every bite – the seared steak and charred nectarine salad. This tantalizing dish is a harmonious blend of textures and flavors, featuring succulent steak, juicy nectarines, creamy feta cheese, crunchy pecans, and aromatic basil. The steak, seared to perfection, delivers a delightful crust with a tender, juicy interior. The charred nectarines add a sweet and smoky note, while the feta cheese provides a tangy contrast. Pecans bring a nutty crunch, and fresh basil infuses the salad with its vibrant herbal essence. This salad is not just a meal; it's an experience that will leave you craving for more.
**Inside the Article:**
* **Seared Steak and Charred Nectarine Salad with Feta, Pecans, and Basil:** This recipe provides step-by-step instructions for creating this delectable salad. Learn how to sear the steak to achieve a perfect crust while maintaining its tenderness. Discover the art of charring nectarines to enhance their natural sweetness.
* **Seared Steak:** Explore the secrets of searing a steak like a pro. This recipe guides you through selecting the right steak cut, preparing it for cooking, and achieving the perfect sear. Master the techniques to create a flavorful crust and juicy interior, resulting in a steak that melts in your mouth.
* **Charred Nectarine Salad:** This recipe focuses on creating a refreshing and flavorful salad that complements the seared steak. Learn how to select ripe nectarines, char them to perfection, and combine them with other ingredients to create a vibrant and colorful salad.
* **Feta Dressing:** Discover the art of making a tangy and creamy feta dressing that adds a delightful touch to the salad. This recipe provides instructions for blending feta cheese, olive oil, lemon juice, and herbs to create a dressing that enhances the flavors of the steak and salad.
* **Candied Pecans:** Elevate your salad with the addition of crunchy and sweet candied pecans. This recipe guides you through the process of caramelizing pecans, creating a delightful topping that adds a touch of sophistication to the dish.
* **Basil Vinaigrette:** Learn how to make a simple yet flavorful basil vinaigrette that adds a refreshing touch to the salad. This recipe provides instructions for combining fresh basil, olive oil, lemon juice, and Dijon mustard to create a vibrant and aromatic dressing.
SEARED STEAK WITH CHARD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the chard in a bowl. Heat a large skillet over medium-high heat.
- Add 1 tablespoon olive oil and the bread cubes and season with salt and pepper. Cook, tossing, until toasted, 4 to 5 minutes. Add to the chard.
- Add the anchovies to the skillet, mashing them with a whisk. Add the garlic and 2 tablespoons olive oil and cook until the garlic is golden, about 45 seconds. Add the tomatoes and warm slightly, then whisk in the lemon juice and season with salt and pepper. Pour the warm dressing over the chard, toss and set aside to wilt.
- Wipe out the skillet and place over high heat. Sprinkle the steak on both sides with the mint, and salt and pepper to taste. Add the remaining 1 tablespoon olive oil to the skillet. Sear the steak until browned on the bottom, about 5 minutes. Turn and cook until browned on the other side, 3 to 4 more minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
- Add the feta to the chard salad and toss. Thinly slice the steak and serve with the chard salad.
Nutrition Facts : Calories 484, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 88 milligrams, Sodium 1,304 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 44 grams
GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE
This is a summer favorite that I served in many restaurants, inspired by my 'oops, the Cabernet wine has turned again in the heat,' moments. This is usually the meal, but it may also be an appetizer salad as well. I offered it as both in my restaurants. The dressing and pecans keep for a few weeks unrefrigerated, and I often make these in bulk in advance for several meals. A simple dish, easily made by any level cook, it is a stylish, beautiful, and delectable entree salad fit for company.
Provided by Karen Barris Calabro
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h10m
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
- Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
- Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
- Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
- Preheat an outdoor grill for very high heat and lightly oil the grate.
- Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
- To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.
Nutrition Facts : Calories 800.1 calories, Carbohydrate 28.4 g, Cholesterol 48.9 mg, Fat 56.1 g, Fiber 5.3 g, Protein 24.3 g, SaturatedFat 8.5 g, Sodium 996.1 mg, Sugar 15.6 g
Tips:
- To achieve a perfectly seared steak, start with a good quality cut of meat that is at least 1 inch thick. Season the steak generously with salt and pepper, and allow it to come to room temperature before cooking.
- Heat a cast iron skillet over high heat until it is smoking. Add the steak and sear for 2-3 minutes per side, or until it reaches your desired doneness. Let the steak rest for a few minutes before slicing.
- For the charred nectarine salad, choose ripe nectarines that are slightly firm. Cut the nectarines into wedges and toss them with olive oil, salt, and pepper. Grill the nectarines over medium heat until they are slightly charred and caramelized.
- To assemble the salad, combine the charred nectarines, feta cheese, pecans, and basil in a bowl. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper to taste.
Conclusion:
This seared steak and charred nectarine salad is a delicious and healthy meal that is perfect for a summer cookout. The steak is cooked to perfection and the charred nectarines add a sweet and smoky flavor to the salad. The feta cheese, pecans, and basil add a nice touch of texture and flavor. This salad is sure to be a hit at your next gathering.
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