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* Steak Salad with Nectarines and Blue Cheese
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Steak Salad with Nectarines, Radicchio, and Blue Cheese
- 12 ounces sirloin filets
- 8 1/2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 2 teaspoons white wine vinegar
- 1 teaspoon honey
- 3 cups torn Boston lettuce leaves (about 1 head)
- 1 (12-ounce) radicchio head, cut into 1-inch pieces
- 2 nectarines, each cut into 8 wedges
- 2.5 ounces crumbled blue cheese (about 1/2 cup)
1. Preheat a grill or
grill pan over medium-high heat.
2. Coat the steak with 1
teaspoon oil. Sprinkle with 1/8 teaspoon salt. Add steak to grill rack or pan
coated with cooking spray; grill steak 3 minutes on each side or until desired
degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally
across the grain into thin slices; sprinkle with 1/8 teaspoon salt.
3. While steak rests,
combine vinegar, honey, remaining 1/4 teaspoon salt, and remaining 2 1/2
tablespoons oil in a large bowl, stirring with a whisk. Add lettuce and
radicchio; toss to coat. Add nectarines; sprinkle with cheese. Serve steak over
salad.
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