Halve and pit the nectarine and cut into wedges.

Mince the shallot until you have about 1 tbsp.

Heat olive oil in a pan over med-high heat.

Season the steak with salt & pepper. Cook to desired doneness, 3-6 minutes per side. Remove from pan set aside to rest.

Add the nectarine to the same pan over med-high heat. Cook until lightly charred, 2-3 minutes, flipping once. Remove from pan and set aside.

In a small bowl whisk the shallot, vinegar and a large drizzle of olive oil, season with salt and pepper. Taste your dressing if the flavor is to strong whisk in a bit more olive oil.

In a large bowl toss together your greens and dressing to taste.

Thinly slice the steak against the grain and dice your nectarines.

Plate your greens and top with steak, nectarines, feta and pecans