Salad with Steak and Nectarine


10 oz beef tenderloin (or rump steak)

4 cups arugula

1 nectarine

3 tomatoes

½ oz mint

1 cup nut mix

1 chili pepper (red)

1 tsp mustard (medium-hot)

1 tbsp balsamic vinegar

4 tbsp olive oil

1 tsp sugar



olive oil for frying


large grill pan, oven, aluminum foil, cooking spoon, cutting board, knife, small sealable glass, small frying pan, salad servers, large bowl

Step 1/ 5

  • 10 oz beef tenderloin 
  • 2 tbsp olive oil

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

  • chili pepper 
  • ½ oz mint 
  • tomatoes 
  • nectarine

Remove seeds from chili pepper and finely chop. Chop up mint leaves as well. Slice tomatoes and nectarines into wedges.

Step 3/ 5

  • 2 tbsp olive oil 
  • 1 tbsp balsamic vinegar 
  • 1 tsp mustard 
  • 1 tsp sugar 
  • salt 
  • pepper

For the dressing, mix olive oil, balsamic vinegar, mustard, chopped mint and chili pepper, sugar, and salt and pepper.

Step 4/ 5

  • 1 cup nut mix

Toast nut mix in a pan until golden brown. A combination of hazelnuts, almonds, cashews, and Brazil nuts works well.

Step 5/ 5

  • 4 cups arugula

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.

Enjoy your meal!

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