Grilled Steak and Peach Salad with a Homemade Peach Vinaigrette

Serves

6-8

Prep Time

10 Minutes

Cook Time

20 Minutes

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Grilling season is in full swing. Whether you’re attending a summer BBQ or dining outdoors at home with the family, this grilled peach and steak salad will be a hit with everyone.

Peaches are one of my favorite summer fruits and are the perfect sweet addition to any summer salad. This fruit is even more delicious when grilled. Grilling peaches is a great way to bring out the natural sweetness and slightly caramelize it perfectly. When it comes to grilling, you’ll want to look for peaches that are still firm when squeezed. Really ripe peaches have more sugar, which will cause them to burn quickly.

To build this beautiful summer salad, I use fresh spinach and mixed greens, fresh red onions, maple glazed pecans, and avocados. I try to keep the ingredients simple because adding too much can take away from the salad instead of adding to it. The Peach Vinaigrette is the showstopper in this dish though, it adds a crazy amount of flavor.

The peach in the dressing gives it the right amount of sweetness without making it too overpowering. It is the perfect savory and sweet dressing that would be good on any salad, protein, or veggies. If you bought peaches at your local farmer’s market and are needing a yummy recipe, give this tasty summer salad and dressing a try.

Products used: Tuscan Herb Olive Oil & Peach Balsamic, Tuscan Herb Olive Oil, Peach Balsamic Vinegar

Ingredients

Ingredients for the Salad:
2 pounds Flank Steak, grilled and thinly sliced
1 cup SOOC Tuscan Herb Olive Oil
½ SOOC Peach Balsamic Vinegar
1 tablespoon garlic, minced
½ cup soy sauce/coconut aminos – if desired for marinade
3-4 fresh peaches, sliced
1 large red onion, sliced
2 avocados, pitted and diced
1 cup maple glazed pecans
4 cups fresh spinach
4 cups spring salad mix
1 teaspoon fresh cracked pepper
1 teaspoon salt
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Ingredients for the Vinaigrette:
¾ cup SOOC Tuscan Herbs Olive Oil
4 tablespoons SOOC Peach Balsamic Vinegar
2 fresh (or frozen cups) peaches
2 tablespoons garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon fresh cracked pepper
1 teaspoon salt

Directions

1. In a large bowl or large gallon freezer bag, combine the steak, olive oil, balsamic vinegar, garlic, soy sauce and salt and pepper. Seal well or cover bowl and marinade for two hours or overnight for best taste. After done marinading throw on the grill over medium heat or cook in a pan over medium heat on your stove until cooked all the way through and transfer onto a cutting board. Let rest for about ten minutes and then cut into slices.

2. To make the dressing, add the peaches (without the pit), olive oil, peach balsamic vinegar, garlic, mustard, honey, salt and pepper into a blender or food processor. Blend until creamy. Store in an airtight container and chill in the refrigerator (for up to one week).

3. Grab a large serving platter and start to put your salad together. Add the spinach and spring mix first and then add the onions, walnuts, avocados, peaches, steak, and drizzle with the peach vinaigrette. If you have time feel free to grill the peaches before adding them onto the salad for just a few minutes on each side.