By: Co+op
Recipe Information
Total Time: 20 minutes
Servings: 4
Fresh, juicy nectarines are a perfect complement to grilled steak and blue cheese in this low carb main dish salad.
Ingredients
- 12 ounces ribeye steak
- 2 1/2 tablespoons olive oil, divided
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon coarsely-ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey
- 4 cups mixed greens
- 2 medium nectarines, pitted and sliced
- 2 large scallions, slivered
- 2 ounces blue cheese, crumbled
Preparation
- Preheat a grill or grill pan over medium-high heat.
- Coat the steak with 1/2 tablespoon of the olive oil, then sprinkle with 1/2 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 1/4 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.
Serving Suggestion
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.
Nutritional Information
290 calories, 17 g. fat, 65 mg. cholesterol, 440 mg. sodium, 12 g. carbohydrate, 2 g. fiber, 24 g. protein
Source: https://www.grocery.coop/recipes/nectarine-steak-salad
