Balsamic Grilled Steak Salad With Peaches
Prep: 15 mins | Cook: PT0S | Total: 45 mins | Serves: 4 serving(s)
Ordering a steak salad at a fancy bistro often means paying a premium for a small portion of meat and a few lonely greens. We can do so much better in our own kitchens. Making this Balsamic Grilled Steak Salad With Peaches at home gives you total control over the sear on your skirt steak and allows you to pile on those juicy, caramelized peaches.
The secret to that restaurant-quality taste is a simple marinade of balsamic vinegar, brown sugar, and garlic. It creates a sticky, savory glaze that pairs beautifully with the sweetness of the fruit. You don't even need a backyard grill to get those charred edges; a heavy skillet on the stove works wonders.
This Balsamic Grilled Steak Salad With Peaches balances the richness of the beef with a bright drizzle of extra-virgin olive oil. It is a fresh, satisfying meal that feels like a special occasion dinner without the steep restaurant bill. Grab your favorite steak and some ripe peaches to get started on this Balsamic Grilled Steak Salad With Peaches.
Balsamic Grilled Steak Salad With Peaches
Instructions
Step 1
Grab a large resealable plastic bag or a shallow baking dish to get things started. Toss in your steak along with the vinegar, minced garlic, and brown sugar, making sure every inch of the meat is well-coated in that sweet and tangy mixture.
Let the steak hang out at room temperature for about 20 minutes. This quick soak helps the flavors sink in and ensures your meat reaches a nice, even sear once it hits the grill.
Step 2
Get your grill or grill pan screaming hot over high heat until you see a few wisps of smoke. While that warms up, take your steak out of the marinade and pat it slightly so it doesn't steam.
Rub a light coating of vegetable oil over the meat and sprinkle on plenty of salt and pepper. This helps us get those gorgeous, charred grill marks and a savory crust.
Place the steak on the hot grates and sear for about 4 to 6 minutes per side. You're aiming for a deep brown color and an internal temperature of 135°F for a juicy medium-rare.
Step 3
Place your steak on the hot grill and sear it for about 3 minutes per side to hit that juicy medium-rare mark. You're looking for a beautiful, charred crust on the outside while the center stays tender.
Once it's off the heat, let the meat relax on a cutting board for 5 to 10 minutes. This keeps all those delicious juices inside the steak instead of on the board.
Grab your sharpest knife and slice the steak into thin strips. Make sure you cut across the grain to ensure every single bite is melt-in-your-mouth tender.
Step 4
Grab a small bowl and pour in your olive oil and fresh lemon juice. Whisk them together vigorously for about thirty seconds until the mixture looks creamy and well-combined.
Finish it off with a pinch of salt and a crack of black pepper. Give it one last stir, and you've got a bright, zesty dressing ready to tie those grilled peaches and steak together.
Step 5
Grab your favorite large serving bowl and start by layering in the fresh arugula. Arrange your grilled peach slices and sliced steak on top, then sprinkle in the blue cheese or feta for a salty pop.
Whisk your dressing ingredients in a small bowl until they are well combined and smooth. Drizzle the dressing over everything and gently toss the ingredients together so you don't bruise the greens.
Nutrition Information
calories: 481 Calories
fat: 35 g
carbohydrate: 15 g
protein: 27 g
fiber: 2 g
sugar: 13 g
My Tip
Make sure you slice your skirt steak across the grain after it rests. This breaks up the tough muscle fibers, ensuring every bite of your balsamic steak is tender and juicy.
Leftovers
Keep your steak and peaches in a glass container for up to three days to keep those balsamic flavors fresh. We recommend a quick sear in a skillet over medium heat to bring back that juicy texture without overcooking the meat.
Make It Your Own
Try swapping the peaches for fresh nectarines or sliced plums. These stone fruits hold up beautifully on the grill and add a lovely, tart contrast to the rich steak.
