Sliced Steak with Nectarines and Arugula
Sliced Steak with Nectarines and Arugula might be a good recipe to expand your main course recipe box. This recipe serves 5. One serving contains 236 calories, 28g of protein, and 9g of fat. A mixture of arugula, pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. It is a good option if you're following a gluten free and primal diet. It is perfect for valentin day. From preparation to the plate, this recipe takes around 45 minutes.
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.
Sprinkle steak evenly with salt and peppers.
Add steak to pan; saut 1 minute or until desired degree of doneness.
Transfer steak to a large bowl.
Add arugula to bowl; toss well.
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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Director's MerlotOur 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.