Summer salad with steak and nectarine

Summer salad with steak and nectarine

Based on 52 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
300 g
beef tenderloin (or rump steak)
100 g
arugula
1
nectarine
3
tomatoes
10 g
mint
30 g
nut mix
1
chili pepper (red)
1 tsp
mustard (medium-hot)
1 tbsp
balsamic vinegar
4 tbsp
olive oil
1 tsp
sugar
salt
pepper
olive oil for frying
MetricImperial

Utensils

large grill pan, oven, aluminum foil, cooking spoon, cutting board, knife, small sealable glass, small frying pan, salad servers, large bowl

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

basic-vinaigrette

Basic mustard vinaigrette

how-to-toast-nuts

How to toast nuts

how-to-cook-the-perfect-steak

How to cook the perfect steak

Nutrition per serving

Cal598
Fat35 g
Protein53 g
Carb18 g
  • Step 1/5

    Preheat the oven to 60°C/140°F. Drizzle some olive oil on both sides of the steak and pre-cook in the oven for approx. 15 – 20 min. Remove meat from the oven and grill for approx. 2 – 3 min. per side. Cover with aluminum foil and allow to rest for 5 – 10 min. Season with salt and pepper.
    • 300 g beef tenderloin
    • 2 tbsp olive oil
    • large grill pan
    • oven
    • aluminum foil
    • cooking spoon

    Preheat the oven to 60°C/140°F. Drizzle some olive oil on both sides of the steak and pre-cook in the oven for approx. 15 – 20 min. Remove meat from the oven and grill for approx. 2 – 3 min. per side. Cover with aluminum foil and allow to rest for 5 – 10 min. Season with salt and pepper.

  • Step 2/5

    Remove seeds from chili pepper and finely chop. Chop up mint leaves as well. Slice tomatoes and nectarines into wedges.
    • 1 chili pepper
    • 10 g mint
    • 3 tomatoes
    • 1 nectarine
    • cutting board
    • knife

    Remove seeds from chili pepper and finely chop. Chop up mint leaves as well. Slice tomatoes and nectarines into wedges.

  • Step 3/5

    For the dressing, mix olive oil, balsamic vinegar, mustard, chopped mint and chili pepper, sugar, and salt and pepper.
    • 2 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 1 tsp mustard
    • 1 tsp sugar
    • salt
    • pepper
    • small sealable glass

    For the dressing, mix olive oil, balsamic vinegar, mustard, chopped mint and chili pepper, sugar, and salt and pepper.

  • Step 4/5

    Toast nut mix in a pan until golden brown. A combination of hazelnuts, almonds, cashews, and Brazil nuts works well.
    • 30 g nut mix
    • small frying pan
    • cooking spoon

    Toast nut mix in a pan until golden brown. A combination of hazelnuts, almonds, cashews, and Brazil nuts works well.

  • Step 5/5

    In a salad bowl, toss arugula, tomatoes, and nectarines with the dressing and place on serving plates. Slice up tenderloin and arrange on top of the salad. Sprinkle with toasted nuts and season again with salt and pepper before serving.
    • 100 g arugula
    • salad servers
    • large bowl
    • cutting board
    • knife

    In a salad bowl, toss arugula, tomatoes, and nectarines with the dressing and place on serving plates. Slice up tenderloin and arrange on top of the salad. Sprinkle with toasted nuts and season again with salt and pepper before serving.

  • Enjoy your meal!

    Summer salad with steak and nectarine

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