Grilled Steaks with Summeripe Nectarine Chimichurri
Serves 8
Grilled Steaks with Summeripe Nectarine Chimichurri is a delicious and fruity take on the classic Argentinian sauce.The beauty of the Summeripe Nectarine Chimichurri is that it’s great with just about any cut of beef. It’s simple, yet incredibly flavorful and really nutritious! Perfect for any summer supper!
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
70 calories
6 g
0 g
5 g
1 g
1 g
61 g
26 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
61g
Servings
8
Amount Per Serving
Calories 70
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 26mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
13%
Vitamin C
16%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Nectarine Chimichurri
  1. 2 Summeripe Nectarines, finely diced & pitted
  2. 3 garlic cloves, quartered
  3. 1 serrano chili pepper, quartered
  4. 1/2 cup packed flat leaf parsley
  5. 1/2 cup packed cilantro
  6. 2 tablespoons sun dried julienne cut tomatoes
  7. 1-2 radishes, quartered
  8. 3 tablespoons sherry vinegar (or red wine vinegar)
  9. 3 scallions, white & light green parts, finely chopped
  10. 3 tablespoons extra virgin olive oil
  11. Red chili pepper flakes to taste
  12. Freshly ground black pepper to taste
  13. Kosher salt to taste
For the Steaks
  1. 4 beef steaks, cut of your choice
  2. McCormick Montreal Steak for seasoning
Directions
For the Nectarine Chimichurri
  1. In a food processor, pulse garlic, serrano chili pepper, parsley, cilantro, sun dried tomatoes, radish and sherry vinegar until finely chopped, being careful not to create a paste.
  2. Place ingredients into medium size bowl.
  3. Add the chopped scallions, red chili pepper flakes, salt, black pepper and olive oil to the mixture and stir.
  4. Gently add diced nectarines and stir just until mixed.
For the Steaks
  1. Let steaks sit at room temperature for 30 minutes.
  2. Prepare a hot fire in your grill or preheat grill to 500 degrees.
  3. Using tongs, place steaks onto the hot grill.
  4. Sear the steaks on one side for about 3 minutes, then turn, sear the other side and allow to cook to the preferred taste.
  5. Serve the Summeripe nectarine chimichurri over or alongside grilled steaks.
Notes
  1. Dont let a drop of the Summeripe Nectarine Chimichurri sauce go to waste! Use the sauce on grilled chicken or fish.
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calories
70
fat
5g
protein
1g
carbs
6g
more
Mountain View Fruit Sales http://mvfruit.com/
Spicy Summeripe Nectarine - Tequila Glaze
Serves 8
This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
113 calories
14 g
8 g
3 g
1 g
2 g
131 g
3 g
9 g
0 g
1 g
Nutrition Facts
Serving Size
131g
Servings
8
Amount Per Serving
Calories 113
Calories from Fat 28
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 3mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
14%
Sugars 9g
Protein 1g
Vitamin A
8%
Vitamin C
29%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Summeripe Nectarines, skinned, coarsely chopped and pitted
  2. 2 tablespoons butter
  3. 1 tablespoon lime zest
  4. 1 tablespoon lemon zest
  5. 4 Serrano chili peppers, 3 thinly sliced, 1 minced
  6. 1/2 cup tequila
  7. 1/4 cup agave nectar or 1/2 cup honey
  8. 2 tablespoons chopped cilantro
  9. Juice of 1 lemon
  10. Juice of 1 lime
  11. 1 lime cut into wedges
Instructions
  1. Melt butter in a large sauce pan.
  2. Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
  3. Mix in tequila and agave nectar.
  4. Simmer glaze mixture uncovered for about 15 minutes.
  5. Puree mixture in a blender.
  6. Pour nectarine puree into a medium size bowl.
  7. Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
  8. Refrigerate in a covered container.
Notes
  1. Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.
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calories
113
fat
3g
protein
1g
carbs
14g
more
Mountain View Fruit Sales http://mvfruit.com/
Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa
Serves 6
This savory Summeripe Nectarine and ginger salsa, with hints of sweet agave nectar and spicy Serrano chili peppers, is the perfect savory-sweet complement to rich wasabi-crusted salmon fillets.
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
416 calories
41 g
71 g
13 g
33 g
2 g
300 g
186 g
8 g
0 g
8 g
Nutrition Facts
Serving Size
300g
Servings
6
Amount Per Serving
Calories 416
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 71mg
24%
Sodium 186mg
8%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
14%
Sugars 8g
Protein 33g
Vitamin A
14%
Vitamin C
31%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
For the Summeripe Nectarine-Ginger Salsa
  1. 4 Summeripe Nectarines, pitted and diced
  2. 6 scallions, white and light green parts, chopped
  3. 2 red radishes, minced
  4. 4 teaspoons grated fresh ginger
  5. 4 tablespoons fresh lemon juice
  6. 4 tablespoon rice vinegar
  7. 1 tablespoon agave syrup
  8. 1/2 teaspoon prepared wasabi paste
  9. 1/2 Serrano chili pepper, minced, optional
  10. Salt to taste
For the Salmon
  1. 4 6-ounce skinless salmon fillets
  2. 1/2-cup wasabi coated green peas
  3. 2 tablespoons sesame oil
Serve with
  1. 4 servings sushi rice, prepare according to package
  2. 2 tablespoons grated lemon zest
Preparation
For the Summeripe Nectarine-Ginger Salsa
  1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
  2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
  3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.
For the Salmon
  1. Pre-heat grill to medium hot
  2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
  3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
  4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
  5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
  6. Turn salmon over again and cook until the salmon flakes easily with a fork.
  7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
  8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.
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calories
416
fat
13g
protein
33g
carbs
41g
more
Mountain View Fruit Sales http://mvfruit.com/
Asian Grilled Steak Strips with Summeripe Nectarine Ginger Salsa
Serves 6
Delicious steak strips with a healthy and flavorful Asian inspired Summeripe nectarine and ginger salsa.
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Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
388 calories
24 g
116 g
9 g
53 g
3 g
383 g
3727 g
14 g
0 g
4 g
Nutrition Facts
Serving Size
383g
Servings
6
Amount Per Serving
Calories 388
Calories from Fat 78
% Daily Value *
Total Fat 9g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 116mg
39%
Sodium 3727mg
155%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
15%
Sugars 14g
Protein 53g
Vitamin A
9%
Vitamin C
24%
Calcium
11%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Steak
  1. 4 8 ounce New York Steaks, sliced into 1/4 inch strips
  2. 4 garlic cloves, chopped
  3. 1 yellow onion, chopped
  4. 2 tablespoons fresh ginger, chopped
  5. 1 cup Tamari soy sauce
  6. 1/2 cup teriyaki marinating sauce
  7. 2 tablespoons water
  8. 1 tablespoon agave nectar or honey
  9. 2 teaspoons dried mustard
For the Summeripe Nectarine Ginger Salsa
  1. 4 Summeripe nectarines, diced and pitted
  2. 6 green onions, white and light green parts, thinly sliced
  3. 2 tablespoons fresh ginger, about two inch, grated
  4. 2 red radishes, minced
  5. 2 tablespoons seasoned rice vinegar
  6. Juice of 1/2 fresh lemon
  7. 2 teaspoon agave nectar or honey
  8. 1 teaspoon lemon grass paste
  9. 1 teaspoon sesame seed oil
  10. Salt to taste
For the Steak
  1. Place the steak strips, garlic, onion and fresh ginger into a shallow dish.
  2. Whisk the soy sauce, teriyaki sauce, water, agave nectar and dried mustard together in a bowl and pour on top of the steak strips.
  3. Toss mixture to coat the steaks strips and cover.
  4. Marinate the steak for several hours or overnight in a refrigerator, the last hour at room temperature.
  5. Preheat the grill to 500 degrees or grill pan over high heat.
  6. Place the steak strips on the grill.
  7. Sear steak strips about 2-3 minutes per side, or until cooked to taste.
For the Summeripe Nectarine Ginger Salsa
  1. Place the Summeripe nectarines, green onions, ginger and radishes in a bowl.
  2. In a separate bowl whisk together rice vinegar, lemon juice, agave nectar, lemon grass paste and sesame seed oil.
  3. Pour over nectarine mixture and toss gently.
  4. Add salt to taste.
  5. Serve the Nectarine Ginger Salsa on top of the steak strips and enjoy!
Notes
  1. A grill pan on a stove is another great and easy way to cook the steak strips.
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calories
388
fat
9g
protein
53g
carbs
24g
more
Mountain View Fruit Sales http://mvfruit.com/
Miso-Glazed Cod with Charred Red Onions, Nectarine and Radish Salad
Serves 4
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
1624 calories
193 g
129 g
60 g
68 g
8 g
1111 g
7325 g
128 g
0 g
50 g
Nutrition Facts
Serving Size
1111g
Servings
4
Amount Per Serving
Calories 1624
Calories from Fat 528
% Daily Value *
Total Fat 60g
93%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 36g
Cholesterol 129mg
43%
Sodium 7325mg
305%
Total Carbohydrates 193g
64%
Dietary Fiber 18g
74%
Sugars 128g
Protein 68g
Vitamin A
46%
Vitamin C
146%
Calcium
22%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Olive oil / Chive drizzle
  2. 1/2 cup extra-virgin olive oil
  3. Juice from 1 lemon
  4. 1 inch cube lemon flesh, skin and pit removed
  5. 1/2 cup snipped chives
  6. 1 shallot, minced
Fish Marinade
  1. 1 cup mirin
  2. 1/2 cup white wine
  3. 2 1/2 cups miso paste
  4. 1/2 cup water
  5. 1 1/2 cups sugar
  6. 1 tablepsoon ancho chile powder
  7. 1 teaspoon chipotle chile powder
Charred Onions
  1. 3 medium red onions
  2. Splash red wine vinegar
  3. Extra-virgin olive oil
  4. Salt and pepper to taste
Grilled Fish
  1. 4 (8-oz.) black cod fillets
  2. 1/4 cup canola oil
  3. 1/2 cup peach preserves
  4. 1/4 cup water
Nectarine Salad
  1. 6 medium Summeripe® nectarines, peeled and pitted and sliced
  2. 24 small round red radishes, quartered
  3. 1/2 cup Italian parsley leaves
  4. 1 cup baby arugula
  5. Juice from 1 lemon
  6. 2 tablespoons extra-virgin oilve oil
  7. Chopped chives (garnish)
Instructions
  1. Whisk together olive oil/chive drizzle ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved.
  2. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely.
  3. Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight.
  4. Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper.
  5. Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside.
  6. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side.
  7. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes.
  8. While fish is cooking, stir together preserves and water and press through a fine-mesh sieve; brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.
  9. To serve, toss all salad ingredients together in a large bowl with grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.
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calories
1624
fat
60g
protein
68g
carbs
193g
more
Mountain View Fruit Sales http://mvfruit.com/