Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then thinly slice shallot. Add shallots, vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 cup water (dbl all for 4 ppl) to a small pot. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with salt and pepper, then toss to coat. Toast in the top of the oven, tossing halfway through, until lightly golden, 5-8 min.

Meanwhile, halve tomatoes. Cut four sections off nectarine, avoiding the pit. Cut nectarine sections into 1/4-inch slices. Zest, then juice half the lemon. Cut remaining lemon into wedges. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then mince or grate garlic.

Pat steak dry with paper towels. Season with thyme, garlic, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Sear until golden brown, 3-4 min per side.** When steak is done, transfer to a cutting board. Cover loosely with foil and let rest,5 min.

While steak is resting, add 1 tbsp lemon juice, 1/8 tsp lemon zest, 1/4 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, nectarines, arugula and spinach mix and croutons. Toss to combine.

Drain shallots and discard pickling liquid. Thinly slice steak. Divide salad between plates. Top with pickled shallots and steak. Crumble goat cheese over top. Tear basil over top. Squeeze a lemon wedge over steak, if desired.