Hello again! It’s summer break around here, when menus get more relaxed and dinner is more on the fly than I care to admit out loud ;). After all, who wants to hang out in front of a hot stove when the sun is shining and the pool is calling your name? Steak Salad with Nectarines and Spiced Pecans is your answer to a quick, but flavor-packed meal. I love this salad because it is a quick meal, and one that is even easier if you throw an extra steak on the grill to keep in the refrigerator. You can make your own spiced pecans, but I found some at Trader Joe’s that are addictive. I may or may not buy an extra bag of the Sweet ‘n Spicy Pecans to stash for myself. And I may or may not have to challenge myself not to eat the entire bag when I open it. But, enough about me. This may end up being one of my go-to salads this summer.
The cut I used in the picture is sirloin, but I think this marinade would work well to tenderize tougher cuts, like flank steak or London Broil. Whatever cut you choose, I think you will like the hint of lime from the marinade. It blends amazingly with the sweetness of the nectarines and red peppers, and the spice in the pecans. If you are looking for a starch to go with it, a crusty garlic bread or something with Asiago cheese would be a great compliment.
And, if you are looking for a good drink to accompany this meal, try a light red wine. I recommend a Pinot Noir or a Cabernet Franc. Not a wine drinker? This recipe also pairs well with raspberry lemonade or a mojito.
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried minced onion
- sea salt and pepper to taste
- 1 pound steak (sirloin, flank, or London Broil)
- 2 romaine hearts, or 1 head romaine lettuce, torn into bite-size pieces
- 1/3 cup poppyseed dressing
- 1 red pepper, diced
- 2 nectaries, sliced
- 1 cup spiced pecans
- Whisk together the ingredients for the marinade and pour into a reclosable bag.
- Add the steak, removing as much air as possible from the bag.
- Marinate for 2-24 hours.
- Grill to desired temperature; medium is a good choice for this salad.
- Allow steak to rest for 5-10 minutes before slicing.
- Slice the steak against the grain into thin strips.
- Toss together the romaine, red pepper, and poppyseed dressing.
- Arrange salad on plates. Top with steak, nectarines, and pecans.
- Serve immediately.
Barbara Gulin is the brains behind Meals by the Week, and she’s a regular contributor to It’s me, DebCB. Take a moment to check out her meal planning site. It’s guaranteed to save you time and money while putting healthy meals on the table for your entire family.