Balsamic-Glazed Steak with Nectarine, Basil, and Feta
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Ingredients & Equipment
What we send
- 1 tablespoonsliced almonds
- 1/8 ouncebasil
- 1/2 tablespoonwhole-grain mustard
- 3 ouncesbaby arugula
- 2 ouncescrumbled feta cheese
- 1 packetbalsamic glaze
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- Tree Nuts
Place almonds in a medium pan over medium heat. Toast, stirring frequently, until golden and fragrant, about 3 minutes. Transfer almonds to a cutting board. Wipe pan clean and reserve, off heat, for Step 3.
Rinse all produce. Halve lemon. Slice off rounded sides of nectarine and thinly slice, discarding core. Roughly chop or tear basil leaves, discarding stems.
Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in pan from almonds over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Remove pan from heat. Transfer steaks to a plate and set aside to rest.
While steaks sear, in a large bowl (big enough for the salad), whisk together whole-grain mustard, juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Use remaining lemon to brighten a glass of water.
Toss salad and slice steaks
Pat arugula dry with paper towel and add to bowl with dressing, along with feta, nectarine, and basil, and toss to combine. Once rested, cut steaks into ¼-inch slices.
Plate balsamic-glazed steak
Divide nectarine, basil, and feta salad between serving plates. Top with sliced steak and drizzle over balsamic glaze. Garnish with toasted almonds and dig in!