STEAK SALAD WITH GRILLED PEACHES
Grilling fruit really brings out the natural sugars in them and they take on a whole new dimension. Don't use canned or very ripe peaches for this recipe or you will have a big mess on your grill. I like to buy extra peaches and the citrus fruits when I make this so I can juice them in my Lalanne juicer to make a tart sorbet. The recipe for the dressing alone is here Recipe #329371
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
- Marinate steak in italian dressing in the fridge for at least an hour.
- Cut peaches in half, remove pits, brush with olive oil.
- Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
- Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
- Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.
Nutrition Facts : Calories 803.2, Fat 68.4, SaturatedFat 12.1, Cholesterol 66.4, Sodium 541, Carbohydrate 28.7, Fiber 5.2, Sugar 21.9, Protein 24.1
GRILLED PEACH STEAK SALAD
This Grilled Peach Steaks salad is savory and sweet. It is filled with crisp arugula, grilled peaches, flank steak, bacon and drizzled peach vinaigrette that is perfect for summer. This dish is Whole30 and Paleo compliant.
Provided by Ashley McCrary
Categories Main Dish
Time 25m
Number Of Ingredients 19
Steps:
- In a large ziplock bag, add 1 flank steak. In a small bowl add ½ cup coconut aminos, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic. Mix together with a fork until combined. Pour the marinade into the bag with the flank steak. Let this bag marinate in the refrigerator overnight for best taste.
- Get the grill ready by coating with a little bit of cooking spray and turn on to 425°F
- Remove the flank steak from the fridge and let sit for about 10 minutes before cooking.
- While the grill is heating and the flank steak is resting to room temperature, slice the peaches, onions and avocados and sit to the side.
- To make the dressing, add the peach removing the pit, 2 garlic cloves, light olive oil, white wine vinegar, salt, pepper, Dijon mustard, and the coconut aminos to a food processor or blender. Blend until creamy.
- Remove the flank steak from the marinade and add to the grill. In addition, add the 2 slices of compliant bacon on top of aluminum foil along with the peach slices to the grill.
- Cook the flank steak 7-8 minutes on each side for medium (slightly pink). Remove the bacon from the grill after 8-10 minutes and remove the peaches once they have nice grill marks.
- Transfer the flank steak to a cutting board and let rest for 10 minutes covered with aluminum foil.
- Start building the salad. Add the arugula mix to a serving platter then add the onions, pecans, crumbled bacon, avocados, grilled peaches and drizzle with the peach vinaigrette.
BALSAMIC GRILLED STEAK SALAD WITH PEACHES
Try this addictively juicy and flavorful Balsamic Grilled Steak Salad with Peaches from Delish.com, whether you have a grill or not!
Categories balsamic grilled steak salad with peaches steak salad peach salad bleu cheese blue cheese
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
- Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
- Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
- Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
- Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.
GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
- Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
- To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
- To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.
GRILLED STEAK AND PEACH SALAD
Give salad night a makeover with Grilled Steak and Peach Salad. This delicious meal packs in the flavor with goat cheese, avocado, and a mouth watering marinade!
Provided by Erin
Categories salad
Time 2h10m
Number Of Ingredients 13
Steps:
- Mix together all marinade/dressing ingredients until well combined and set aside 1/2 cup of dressing for later.
- Add the rest of the dressing to a ziplock bag with the flank steak and let marinade 2 hours - overnight.
- When steak is ready to cook, heat grill over medium-high heat. Cook for about 5 minutes each side or until internal temp reaches 140F. This will depend on thickness of steak.
- Let steak rest for 10 minutes while you prepare the rest of the salad.
- To a large bowl or plate, add arugula, peaches, avocado, corn, then add slices of steak, and top with goat cheese.
- Drizzle remainder of dressing over salad.
- Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 354 calories, Sugar 6.4 g, Sodium 183.8 mg, Fat 30.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 13 g, Fiber 3.5 g, Protein 9 g, Cholesterol 19.5 mg
GRILLED STEAK AND PEACH SALAD
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
- Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
- Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
STEAK SALAD WITH PEACHES AND GOAT CHEESE
A summer salad that features a simple grilled protein, mixed greens and juicy peaches
Provided by Marilena Leavitt
Categories Salad
Time 20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
- Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
- Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
- Prepare the dressing by placing all the ingredients in a jar and shaking it well.
- Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.
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GRILLED STEAK AND PEACH SALAD - PREVENTION
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- Heat a grill or grill pan to medium. Whisk together the vinegar, oil, orange juice, ginger, and salt in a medium bowl.
- Season the steak with the black pepper. Place the steak and peaches (cut side down) on the grill or grill pan.
GRILLED SKIRT STEAK AND PEACHES RECIPE - FOOD & WINE
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- In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest and juice, soy sauce and thyme until combined. With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat. Let the skirt steak stand for 20 minutes. Add the Dijon mustard to the remaining dressing and blend. Transfer the dressing to a small bowl.
- Meanwhile, light a grill. In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 minutes. Transfer the mixture to a bowl along with the remaining 1 tablespoon of oil and the peaches.
- Scrape the marinade off the skirt steak. Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 minutes, turning once, for medium-rare meat. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes. Cut the peaches into wedges and thinly slice the steaks. Transfer to plates and serve, passing the dressing on the side.
GRILLED PEACH AND STEAK SALAD - THE WINDY CITY DINNER FAIRY
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BEST BALSAMIC GRILLED STEAK SALAD WITH PEACHES - HOW TO ...
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- Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar.
- Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.
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- Combine the ingredients for the steak marinade in a small bowl. Transfer to a shallow dish or Ziploc baggy, add the skirt steak, and cover or seal. Refrigerate for at least one hour, but no more than 24 hours.
BALSAMIC STEAK AND PEACH SALAD - IOWA GIRL EATS
From iowagirleats.com
- Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to mix. Add steak then marinate for 30 minutes or up to 8 hours.
- Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool - can be done up to a couple days ahead of time.
- Preheat a well-oiled grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain - can be done 1 day ahead of time.
WHOLE30 GRILLED STEAK SALAD FROM WHOLE30 FRIENDS & …
From whole30.com
- In a blender or food processor, combine the peach, garlic, olive oil, vinegar, 1 teaspoon salt, pepper, mustard, and 1 tablespoon coconut aminos. Cover and blend or process until well combined. Store in an airtight container in the refrigerator until ready to serve.
- In a small bowl, combine the 1⁄2 cup coconut aminos, 1 teaspoon salt, pepper, and garlic powder. Place the steak in a large resealable plastic bag; add the marinade. Seal and turn to coat the steak. Marinate in the refrigerator, turning occasionally, at least 1 hour or up to overnight.
GRILLED PEACH AND SPINACH SALAD - FOOD HOME FLAVOR
From foodhomeflavor.com
- Score an x in the skin on the bottom of the peach. Blanch in boiling water until skin is loose and can easily peel away from peach. Shock peach in a small bowl of ice water. Peel and pit peach and place peach halves in an immersion blender
- Add all ingredients except parsley. Puree mixture until fully emulsified. Stir in parsley and refrigerate.
GRILLED PEACH-AND-ARUGULA SALAD WITH FETA RECIPE ...
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- Preheat grill to high (450°F to 550°F). Place peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.
- Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined. Drizzle vinaigrette over arugula; toss to combine. Serve grilled peaches over salad.
GRILLED FLANK STEAK AND PEACH SALAD - BEEF
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- Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; turn steak to coat. Marinate steak in refrigerator 12 hours or overnight. Cover and reserve remaining marinade in refrigerator.
- Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 16 to 21 minutes (over medium heat on preheated gas grill, 11 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Meanwhile, arrange peaches, tomatoes and lettuce on grid around steak. Grill peaches 2 to 4 minutes, tomatoes 2 to 3 minutes and lettuce hearts 1 to 2 minutes turning once.
- Carve steak across the grain into slices. Cut lettuce into small pieces. Combine lettuce and reserved marinade in large bowl; toss to coat. Divide lettuce evenly among 4 serving plates. Arrange beef slices, peaches and tomatoes over lettuce.
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