Sliced Steak With Nectarines And Arugula

• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 1 (1 1/4-pound) flank steak, trimmed and cut into 1/8-inch-thick slices
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 1 (5-ounce) bag arugula
• Cooking spray
• 1/3 cup thinly sliced shallots (about 1 large)
• 3 tablespoons balsamic vinegar
• 2 medium nectarines, pitted and cut into 1/4-inch wedges (about 2/3 pound)
• 4 teaspoons fresh lemon juice
• 1 ounce Parmigiano-Reggiano cheese, shaved into thin strips

1. Place oil and garlic in a large nonstick skillet over medium heat; cook 4 minutes or until garlic is lightly browned, stirring occasionally. Remove garlic with a slotted spoon, and discard. Increase heat to medium-high.
2. Sprinkle steak evenly with salt and peppers. Add steak to pan; saute 1 minute or until desired degree of doneness. Transfer steak to a large bowl. Add arugula to bowl; toss well.
3. Wipe pan dry with a paper towel. Coat pan with cooking spray. Reduce heat to medium. Add shallots and balsamic vinegar to pan; cook 2 minutes or until shallots are soft, stirring occasionally. Add nectarine slices to pan; cook 30 seconds, tossing to coat. Add nectarine mixture and juice to steak mixture; toss gently. Serve with cheese.

olive oil, garlic, flank steak, kosher salt, black pepper, red pepper, arugula, cooking spray, shallots, balsamic vinegar, nectarines, lemon juice, cheese

Taken from www.myrecipes.com/recipe/sliced-steak-with-nectarines-arugula (may not work)