Sliced Steak with Nectarines and Arugula

Ingredients

• 5 ounce arugula 
• 3 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black
• 0.5 teaspoon pepper red crushed
• 1.3 pound flank steak trimmed cut into 1/8-inch-thick slices
• 2  garlic cloves crushed
• 1 teaspoon kosher salt 
• 4 teaspoons juice of lemon fresh
• 2 medium nectarines pitted cut into 1/4-inch wedges ( 2/3 pound)
• 2 teaspoons olive oil 
• 1 ounce parmigiano-reggiano cheese shaved thin
• 0.3 cup shallots thinly sliced ( 1 large)

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. Place oil and garlic in a large nonstick skillet over medium heat; cook 4 minutes or until garlic is lightly browned, stirring occasionally.
2. Remove garlic with a slotted spoon, and discard. Increase heat to medium-high.
3. Sprinkle steak evenly with salt and peppers.
4. Add steak to pan; saut 1 minute or until desired degree of doneness.
5. Transfer steak to a large bowl.
6. Add arugula to bowl; toss well.
7. Wipe pan dry with a paper towel. Coat pan with cooking spray. Reduce heat to medium.
8. Add shallots and balsamic vinegar to pan; cook 2 minutes or until shallots are soft, stirring occasionally.
9. Add nectarine slices to pan; cook 30 seconds, tossing to coat.
10. Add nectarine mixture and juice to steak mixture; toss gently.
11. Serve with cheese.