Steak Salad With Nectarines, Radicchio, And Blue Cheese

• 12 ounces petite 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.

petite sirloin filets, extravirgin olive oil, kosher salt, cooking spray, white wine vinegar, honey, boston lettuce leaves, radicchio head, nectarines, blue cheese

Taken from www.myrecipes.com/recipe/steak-salad-nectarines-radicchio-blue-cheese (may not work)