Seared Steak And Charred Nectarine Salad With Feta, Pecans, And Basil

• 2 tablespoons olive oil, divided
• 10 ounces beef sirloin steak
• salt and black pepper to taste
• 1 nectarine, pitted and thinly sliced
• 1 shallot, minced
• 2 tablespoons red wine vinegar
• 1 (4 ounce) package mixed spring greens
• 1/2 ounce basil, thinly sliced
• 1 ounce crumbled feta
• 1 ounce pecans

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Season steak on all sides with salt and pepper. Sear steak in the hot skillet until evenly browned, 3 to 4 minutes per side. Transfer to a baking sheet and finish cooking in the oven until cooked to desired doneness, 5 to 7 minutes. Remove steak from oven; set aside to rest for 5 minutes.
3. Place nectarines in the same skillet over high heat. Sear until caramelized and charred on all sides, 1 to 2 minutes.
4. Whisk together shallot, red wine vinegar, and remaining 1 1/2 tablespoons olive oil in a large salad bowl to make vinaigrette. Season with salt and pepper. Add spring mix and basil to the vinaigrette; toss to combine.
5. Thinly slice steak against the grain on a cutting board. Arrange steak, nectarines, feta, and pecans over salad.

olive oil, beef sirloin steak, salt, nectarine, shallot, red wine vinegar, basil, feta, pecans

Taken from www.allrecipes.com/recipe/259033/seared-steak-and-charred-nectarine-salad-with-feta-pecans-and-basil/ (may not work)