This delicious steak salad recipe couldn’t be better suited for the summer! The steak and peaches go so well together, and the dressing itself is super light and refreshing. Also, there’s plenty of room to add your own twists! I used shaved Parmesan, but feta or bleu cheese would be perfect, along with some walnuts for a little crunch. What’s your favorite summer salad?
Grilled Steak Salad with Peaches
Ingredients
- 1 lb skirt steak, with the fat trimmed off
- 1/4 cup balsamic vinegar
- 2 cloves of garlic, finely minced
- 1 tbsp brown sugar
- 1/4 cup extra-virgin olive oil
- juice from 1/2 lemon
- 1 tbsp garlic powder
- 6 cups salad mix if choice (I recommend arugula or a super greens mix)
- 2 peaches, thinly sliced
- 1/3 cup crumbled cheese of choice (parmesan, bleu cheese, and feta are all good choices!)
- vegetable oil
- kosher salt
- freshly ground black pepper
Instructions
- Place the steak in a large Ziploc bag, along with the balsamic vinegar, garlic, and brown sugar. Remove as much air as you can, and mix it around to make sure the steak is fully covered with the marinade. Allow the steak to marinade at room temp for 30-45 minutes.
- Heat up your grill or skillet on high heat. I prefer doing steaks in a cast iron skillet, I think it retains heat the best and gives a really good sear, but a grill, grill pan, or griddle works too! Once the steak is done marinating, season heavily with salt and pepper on both sides, and add 1-2 tbsp of vegetable oil to the pan.
- Grill the steak to desired doneness. I find it best to use a kitchen thermometer for this, as cooking times can vary depending on the thickness of the steak. If you don't have one however, I recommend ~3 minutes on each side for a good medium rare. If you do have a thermometer, aim for 125°F, as it will continue to cook when removed from the grill and should put you at a perfect 130°F-135°F for medium rare.
- Once done, remove the steak from the grill, and allow to rest for at least 5-7 minutes. Use this time to make the dressing and sauté the peach slices. Reduce the heat to medium, and add the peach slices to the pan you cooked the steak in, cooking them just long enough to get some caramelization on each side, no more than a minute or two per side. Remove from the heat and set aside until you put the salad together.
- To make the dressing, simply whisk together the olive oil, lemon juice, and garlic powder, and season to taste with salt and pepper.
- Slice the steak thinly, across the grain. This is important with a leaner cut like skirt steak, to make sure it's not too chewy.
- To arrange the salad, in a large bowl add the salad mix, peaches, cheese, and steak slices. Drizzle with the dressing and toss lightly. Serve immediately.
- Enjoy!
