1-2 lbs. Flank Steak
4 tbl. Fresh Lime Juice
2 tbl. Chopped Thyme (fresh or dried)
2 tsp. Olive Oil
1 Small Garlic Clove, minced
5 Medium Nectarines, thinly sliced (about 2 cups)
6 cups Packed Mixed Salad Greens
1 tbl. Pine Nuts, toasted
1/2 cup Fresh Raspberries
Salt & Pepper
Place Flank Steak in shallow dish. Sprinkle with 1 tbl. Lime Juice, 1 tbl. Thyme and 1 tsp Olive Oil. Season with Salt & Pepper. Turn to coat. Cover and refrigerate for 1-4 hours.
Grill or saute Flank Steak, about 2-3 minutes per side. Cool. Cut Flank Steak across grain in thin slices.
Whisk 3 tbl. Lime Juice, 1 tbl. Thyme, 1 tbl. Oil and Garlic in large bowl. Season with Salt & Pepper. Place Nectarines slices in small bowl; add 1 tbl. dressing and toss to coat. Remove Necatrines. Add Salad Greens to remaining dressing. Toss to coat.
Arrange sliced Flank Steak atop Salad Greens. Top with Nectarines. Sprinkle with Pine Nuts and garnish with Raspberries.
(Serves approx. 4)