Balsamic Steak and Peach Salad Recipe

Yields: 2-4 servings
Prep time: 20 minutes + marinating
Cook time: 10-15 minutes

Ingredients

For the Steak and Marinade

  • 1 lb flank steak, skirt steak, or sirloin steak
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad

  • 6 cups mixed greens (arugula, spinach, romaine, etc.)
  • 2 ripe peaches, sliced
  • 4 oz crumbled feta or gorgonzola cheese
  • 1/4 cup toasted pecans or walnuts (optional)

For the Balsamic Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Marinate the Steak: In a large zip-top bag or shallow dish, combine the balsamic vinegar, olive oil, brown sugar, garlic, salt, and pepper. Add the steak, coat well with the marinade, and let sit at room temperature for 20-30 minutes, or in the refrigerator for up to 4 hours.

2. Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Set aside.

3. Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and pat it dry. Cook for 3-5 minutes per side for medium-rare, or until your desired level of doneness. Let the steak rest for 5-10 minutes before slicing thinly against the grain.

4. Assemble the Salad: In a large bowl, combine the mixed greens, peaches, cheese, and optional nuts.

5. Dress and Serve: Drizzle the balsamic vinaigrette over the salad and toss to coat. Top with the sliced steak and serve immediately.

Tips

Customize it: Swap out your favorite steak cut or add ingredients like sliced red onions or cherry tomatoes to the salad.

Grill the Peaches: For added sweetness and complexity, grill the peach slices alongside the steak for a minute or two on each side.

Make Ahead: The marinade and vinaigrette can be made a day in advance.

Enjoy your fresh and flavorful Balsamic Steak and Peach Salad!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *