Summer salad with steak and nectarine

Summer salad with steak and nectarine

20 ratings

Isabelle, singer


„This low-carb recipe is an absolute must-have in my repertoire this summer!“

Difficulty

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

Ingredients

Servings:-2+
300 g
beef tenderloin (or rump steak)
100 g
arugula
1
nectarine
3
tomatoes
10 leaves
mint
30 g
nut mix
1
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
  • 300 g beef tenderloin (or rump steak)
  • 100 g arugula
  • 1  nectarine
  • 3  tomatoes
  • 10 leaves mint
  • 30 g nut mix
  • 1  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

Utensils

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

Enjoy with

Pinot Noir, dry, 2009
The aromatic bouquet of Pinot Noir unfolds after about 30 – 60 minutes of decanting and at an ideal temperature of 13°C/55°F. The aromas of red berries and cherries go well with beef recipes.

Nutrition per serving

Cal
598
Protein
53g
Fat
35g
Carb
18g

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 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.
  • 1 chili pepper
  • 10 leaves mint
  • 3 tomatoes
  • 1 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 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 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.