Aug 232010

grilled peach and steak saladA refreshing, easy, main dish salad for any night of the week. I do one steak per person, but you could easily serve four people with two steaks. A flank or skirt steak, grilled and sliced thin against the grain, would also work here. I had Omaha steaks in my freezer from Christmas, so that’s what I used.

Bonus: If you grill this dish outside, you don’t heat up the kitchen! (But I made it using an indoor grill pan because it was 95+ degrees here and I wasn’t going outside.)

Added Bonus: You can make the dressing days in advance, keep it in a container in the fridge. Just shake well before serving.

Start by halving, pitting and peeling, oh, maybe 2 peaches per person. I used a combination of peaches and nectarines. I don’t peel nectarines, but I do peel peaches. If the fuzziness of peach skin doesn’t bother you (like it bothers me – same with kiwi), then no need to peel. If you don’t like nectarine skin, then peel both. Whatever you prefer. Aren’t I flexible?

Removing peach pit flesh with melon baller

Removing peach pit flesh with melon baller

I remove the peach flesh where the pit was with a melon baller. (It can be a little hard or icky sometimes.) If there are any brown spots, cut those off.

Season the steak with a good amount of salt and pepper, and any other seasoning you like. I have a little sea salt steak blend, so I used that. You could use a blend of salt, pepper, garlic powder and onion powder. If you’re grilling outside, I would brush the steak and peaches with a little canola oil.

Preheat the grill or grill pan to medium high heat. Place the steak and peaches, cut side down, on the grill and cook for about 4 minutes per side. These steaks were like thick cubes so I had to go longer on each side. A flank steak on an outdoor grill may take less time. The best way to know if it’s done is with a meat thermometer. (I like the Taylor instant read thermometer.) I prefer medium rare, so I aim for 120-125 degrees.

Steak and peaches in the grill pan

Steak and peaches in the grill pan

While the steak and peaches are cooking, make the dressing. You need:

  • 1/4 cup good balsamic vinegar
  • 1/4 cup white wine vinegar (or all balsamic, if you prefer)
  • 1 very finely minced small shallot
  • 1 tsp Dijon mustard
  • pinch of salt
  • drizzle of honey
  • 1/3 to 1/2 cup of extra virgin olive oil

Combine all ingredients except oil, whisk well. (Or put in a lidded container, and shake well.) Slowly whisk in the oil. (Or shake even more well in the lidded container.) This makes more dressing than you need, but it’ll keep in the fridge for a week or longer.

Once the meat reaches your desired temperature and the peaches are softened, remove the steak to a plate to rest for 5-10 minutes (cover with foil) and places the peaches on a cutting board.

Carefully dice the peaches, and put in a bowl with a tablespoon or so of the dressing (the warm peaches will really soak up the flavors).

Grilled peaches in a balsamic viniagrette

The grilled, diced peaches in the vinaigrette

Meanwhile, assemble the salad. I like romaine lettuce for crunch and spinach or spring mix for color, tenderness and extra nutrition. We add carrots, tomatoes (for me, not my husband, but that means more for me), and crumbled feta cheese. I bet the salad would be great with thinly sliced red onion, or goat cheese instead of feta, or blue cheese, whatever you like. Add the vinaigrette to taste (don’t overdress!), and toss.

Grilled peach and steak salad


Slice the rested steak into strips and top the salad with the steak and diced peaches. Enjoy!

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