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Balsamic-Glazed Steak

Balsamic-Glazed Steak with Nectarine, Basil, and Feta

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Recipe Details


Warmer days have us craving lighter fare that’s still satisfying and full of flavor. This seasonal steak and salad combo does it all. We toss peppery arugula with feta, almonds, and juicy nectarines (yes, this stone fruit has a savory side). Top with slices of seared steak, drizzle over tangy balsamic glaze, and enjoy this new summer favorite.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 470
  • Protein 37g
  • Total Carb 15g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sliced almonds
    1 tablespoon
    sliced almonds
  • lemon
  • nectarine
  • basil
    1/8 ounce
  • steaks
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • baby arugula
    3 ounces
    baby arugula
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • balsamic glaze
    1 packet
    balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Toast almonds

    Toast almonds

    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.

  2. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve lemon. Slice off rounded sides of nectarine and thinly slice, discarding core. Roughly chop or tear basil leaves, discarding stems.

  3. Sear steaks

    Sear steaks

    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.

  4. Make dressing

    Make dressing

    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.

  5. Toss salad and slice steaks

    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.

  6. Plate balsamic-glazed steak

    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!

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