Grilled Steak Salad with Peaches
This steak salad is wonderful with your favorite cut, although I prefer mine with New York Strip. Fresh summer peaches add a hint of sweetness and goat cheese adds the perfect creaminess. An easy dijon dressing tops it all off!
Servings: 2 people
Ingredients
Salad
- 1 lb steak like New York Strip, around 1" thick
- 2 small peaches, cut in halves and pits removed
- ¼ cup toasted pumpkin seeds (pepitas)
- ¼ cup crumbled goat cheese
- ⅓ cup loosely packed basil leaves
- 1 green onion, chopped
- 14-16 oz mixed greens
- 1 tablespoon extra virgin olive oil
Dijon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoon white vinegar
- 1 tablespoon dijon
- 1.5 teaspoon grainy mustard * If you cannot find a safe brand, just leave out
- 2 teaspoon honey
- ½ garlic clove, minced
- 2 teaspoon fresh chives, chopped
Instructions
- Remove your steaks from the fridge at least 30 minutes before you intend to grill them. Preheat your grill to high heat. Season them with kosher salt and pepper, and brush them with a little bit of olive oil.
- While you're waiting for everything to heat up. Chop your salad ingredients, toast your pepitas, and brush both halves of the peaches with olive oil. Assemble all your salad dressing ingredients in a small bowl and whisk till combined.
- Grill the steaks about 5 minutes on the first side, then flip and grill another 5-8 minutes on the second (for medium). If you can arrange your peaches on the grill at the same time with medium heat, grill cut side down for 5 minutes or until grill marks appear. I don't flip these a second time because I like them to be firmer.
- Remove steaks and peaches from the grill. Cover you steak with tin foil and allow the steak to rest for at least 10 minutes before you cut it into slices.