Tonight’s dinner was the perfect end to a busy day. I love fruit, and I’ve been trying to make more salads (especially with all of the fresh produce that I’m finding at the farmers’ markets!) so I picked this one from June’s CL. It was delicious! The balsamic reduction was a great compliment to the fruit, and the parmesan added the right amount of saltiness. I’ll definitely make this one again!
Sliced Steak with Nectarines and Arugula
Cooking Light June 2007
2 teaspoons olive oil
2 cloves, garlic crushed
1 (1 1/4-pound) flank steak, trimmed and cut into 1/8-inch-thick slices
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed red pepper
1 bag (5-ounce) arugula
⅓ cup thinly sliced shallots (about 1 large)
3 tablespoons balsamic vinegar
2 medium nectarines, pitted and cut into 1/4-inch wedges (about 2/3 pound)
4 teaspoons fresh lemon juice
1 ounce Parmigiano-Reggiano cheese, shaved into thin strips
Place oil and garlic in a large nonstick skillet over medium heat; cook 4 minutes or until garlic is lightly browned, stirring occasionally. Remove garlic with a slotted spoon, and discard. Increase heat to medium-high.
Sprinkle steak evenly with salt and peppers. Add steak to pan; sauté 1 minute or until desired degree of doneness. Transfer steak to a large bowl. Add arugula to bowl; toss well.
Wipe pan dry with a paper towel. Coat pan with cooking spray. Reduce heat to medium. Add shallots and balsamic vinegar to pan; cook 2 minutes or until shallots are soft, stirring occasionally. Add nectarine slices to pan; cook 30 seconds, tossing to coat. Add nectarine mixture and juice to steak mixture; toss gently. Serve with cheese.
Yield 5 servings (serving size: about 1 3/4 cups salad and 1 tablespoon cheese)
Nutritional information per serving:
CALORIES 248(33% from fat); FAT 9.1g (sat 3.6g,mono 4g,poly 0.6g); PROTEIN 27.5g; CHOLESTEROL 41mg; CALCIUM 142mg; SODIUM 534mg; FIBER 1.1g; IRON 2.3mg; CARBOHYDRATE 14g
MacGourmet Rating: 4 Stars