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Steak Salad with Grilled Nectarines, Red Peppers, Pecans and Basil

It may be the last gasp of summer, but nectarines are still going strong. Here's a super easy way to use them, even if they're rock-hard Safeway specials.

You can't beat a basic grilled New York strip steak, seasoned well with salt and freshly ground pepper. Make sure you let it rest at room temperature for at least 15 minutes before throwing it on the grill. Add some red bell peppers and those nectarines and you've got a one-pan dinner ready in less than 30 minutes.

The honey lime dressing is one of my favorite go-to sauces. I would use a whole lime and double the recipe for later - it also makes a tasty marinade for grilled shrimp.

Steak Salad with Grilled Nectarines, Red Peppers, Pecans and Basil - Borrowed Salt

Steak Salad with Grilled Nectarines, Red Peppers & Pecans

Serves: 2

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min


3/4 lb strip steak

1/2 lime

1 tsp minced shallot

1/2 tsp honey

3 Tbs olive oil

1 nectarine, pitted and sliced

1/2 red bell pepper, sliced and de-seeded

4 oz salad greens

2 Tbs chopped pecans

a handful of basil, chopped very roughly

salt and freshly ground pepper

Season steak well on both sides with salt and pepper. Heat grill or a cast iron grill pan over medium-high heat.

While pan or grill heats, combine juice from the lime and minced shallot.

Cook steak for 4-5 minutes per side, depending on thickness. A 1" steak will take about 10 minutes for medium rare.

If you have room in the pan with the steak, add red pepper slices and grill for 4-5 minutes without flipping. Remove from pan and add nectarine slices. Cook 1-2 minutes per side. Remove peppers and nectarines from pan and spread in a single layer on a plate to cool.

Remove steak from heat and let rest for about 5 minutes. You can also cook the peppers and nectarines while the steak cooks. Meanwhile, add honey, olive oil, and a big pinch of salt to lime juice mixture. Whisk til combined.

Slice steak against the grain into thin strips. Toss greens with basil and pecans and dressing. Pile greens onto 2 plates, then top with steak, nectarines and bell peppers. Serve immediately.

Steak Salad with Grilled Nectarines, Red Peppers, Pecans and Basil

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Borrowed Salt, Amy Endemann

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Borrowed Salt is about learning to cook on the fly. It’s inspired by my attempts to cook around the world - diverse flavors, friends, restaurants, and a LOT of different kitchens.