Summer salad with steak and nectarine

This low-carb recipe is an absolute must-have in my repertoire this summer!


Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 598 / Protein 53g / Carbohydr. 18g / Fat 35g

Ingredients (2 servings)

300 gbeef tenderloin (or rump steak)
100 garugula
10 leavesmint
30 gnut mix
1chili pepper (red)
1 tspmustard (medium-hot)
1 tbspbalsamic vinegar
4 tbspolive oil
1 tspsugar
olive oil for frying


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

Wine Tip

Pinot Noir, dry, 2009
The aromatic bouquet of Pinot Noir unfolds after about 30 – 60 minutes of decanting and at an ideal temperature of 13°C/55°F. The aromas of red berries and cherries go well with beef recipes.

Step 1

Summer salad with steak and nectarine

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.

large grill pan, oven, aluminum foil, cooking spoon

300 g beef tenderloin / 2 tbsp olive oil

Step 2

Summer salad with steak and nectarine

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

cutting board, knife

1 chili pepper / 10 leaves mint / 3 tomatoes / 1 nectarine

Step 3

Summer salad with steak and nectarine

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

small sealable glass

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

Step 4

Summer salad with steak and nectarine

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

small frying pan, cooking spoon

30 g nut mix

Step 5

Summer salad with steak and nectarine

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.

salad servers, large bowl, cutting board, knife

100 g arugula