Steaks with Plum Salsa, Nectarines with Balsamic Vinegar and Pistachios and Fresh Spinach and Fennel Salad

Sometimes you get lucky and you put together a meal that just works. The dinner below is one of my all time favorites. I prepared it for my wife and friends and it was a huge hit. The plum salsa stole the show. If you take anything away from the recipes, take the plum salsa. It is really, really good.

Steaks with Plum Salsa

Yield
Makes 4 servings

Ingredients
4 boneless beef top loin steaks (5-6 oz. each)
Kosher salt and black pepper
2 medium plums, diced
1/4 cup diced red onion
2 tablespoons minced fresh basil
1 tablespoon fresh lime juice

Preparation
1. Preheat grill to medium-high heat. Season steaks with salt and pepper. Grill steaks over direct heat for 3-4 minutes per side for medium rare.

2. Make salsa: Combine plums, onion and basil in a bowl. Add lime juice and toss until ingredients are coated. Spoon salsa on top of steaks and serve immediately.

Notes
The plum salsa is stupid good. You will really, really enjoy it.

Nectarines with Balsamic Vinegar and Pistachios

Yield
Makes 4 servings

Ingredients
1 cup balsamic vinegar
4 ripe nectarines or peaches, pitted and halved
1/4 cup chopped pistachios

Preparation
1. Preheat grill to medium high heat, although this is unnecessary if you are grilling the nectarines with the steak.

2. Bring vinegar to a boil. Reduce to a simmer and cook until liquid is reduced by half (about 10-15 minutes). Remove syrup from heat.

3. Grill nectarine halves, cut side down, over direct heat until grill marks appear (about 2-3 minutes). Remove nectarines from grill. Plate, then drizzle with balsamic syrup and garnish with pistachios.

Notes
I had a hell of a time separating the nectarines into halves. I ended up quartering them, because the pits clung tenaciously.

Fresh Spinach and Fennel Salad

Yield
Makes 4 servings

Ingredients
4 cups baby spinach
8-10 cherry tomatoes, halved
1/2 fennel bulb, halved, cored and sliced into strips
1/4 of a red onion, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon minced shallot
Kosher salt and black pepper to taste.

Preparation
1. Combine spinach, tomatoes, fennel strips and onion in a large bowl.

2. Mix vinegar, oil, salt, pepper and shallot, then toss with salad.

Notes
I used a mandoline to slice the fennel, but if you have crazy knife skills, you can cut thin slices on your own.