Summer salad with steak and nectarine

Based on 29 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g beef tenderloin (or rump steak)
100 g arugula
nectarine
tomatoes
10 g mint
30 g nut mix
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
598
Protein
53 g
Fat
35 g
Carb
18 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.
    • chili pepper
    • 10 g mint
    • tomatoes
    • 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.