New York Steak with Baby Greens and Grilled Nectarines

Summer grilling and stone fruits are two things that go pretty perfectly together at our house. We love grilling peaches, plums and nectarines. G makes a fab grilled peach dish with balsamic vinegar that we look forward to every August when the peaches come in.

Grilling is also so very forgiving to these fruits that struggle to ever get sweet enough in the state of Washington.

This Thai steak salad dish is the perfect vehicle to showcase grilled nectarines.

Recipe:

New York Steak with Baby Greens and Grilled Nectarines ( adapted from The Best of Vietnamase & Thai Cooking)

Dressing:

1 TBLSPN minced shallot

3 TBLSPN champagne vinegar

2 TBLSPN dijon mustard

3 TBLSPN olive oil

2 TBLSPN water

1 tsp agave nectar ( you can use sugar instead)

Salt & Pepper

Salad:

1 # Grilled New York steak

1/4 # baby greens

3 grilled nectarines, sliced

3 TBLSPN Thai basil leaves

1/4 red onion, thinly sliced

Combine dressing, mix well and set aside. Grill steak & nectarines. After letting steak rest slice to 1/2 inch thick.

In salad bowl, toss the greens, sliced nectarines, basil, onion & steak with the dressing. Serve in a mound in the middle of the plate.