Last night's dinner was a good one, from this month's Cooing Light. It was super fast....about 10 minutes....and was very tasty and healthy. The steak was tender and pairing it with the nectarine, arugula and parmesan was genius. Very yummy! Also great for summer, as it is definitely getting into salad season.
Steak with Nectarines and Arugula
2 tsp olive oil
2 garlic cloves, crushed
1 1/4lb flank steak, cut into strips
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/3 cup thinly sliced shallots
3tbs balsamic vinegar
2 medium nectarines, sliced into wedges
4 tsp fresh lemon juice
1 oz parmesan cheese, shaved into thin strips
1. Place oil and garlic in a pan over medium heat and cook until garlic is lightly browned. remove garlic and discard. Increase heat to medium-high. Season steak with salt and peppers, then add to pan. Saute for about a minute, or until done as desired. Transfer steak to a bowl, top with arugula and toss well.
2. Wipe pan with a paper towel and then coat with cooking spray. Reduce heat to medium and add balsamic and shallots. Cook for about 2 minutes until shallots are soft. Add nectarines and saute for 30 seconds. Add nectarine mixture and lemon juice to salad and toss gently. Add shaved parmesan and serve.