balsamic steak and grilled peach salad
Marinated tender flank steak with grilled summer peaches over romaine salad with gorgonzola cheese. This salad is summer in a bowl!
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Servings: 4
Ingredients
- 1 lb flank steak - or skirt steak
- 1/2 cup balsamic vinegar
- 1 tablespoon raw honey
- 1 tablespoon olive oil
- 1 garlic clove - minced
- 1 teaspoon onion powder
- Kosher salt - to taste
- Freshly ground black pepper - to taste
- Juice of 1 large lemon
- 6 cups greens of choice
- 2 peaches - thinly sliced
- 1/3 cup Gorgonzola cheese - crumbled
Instructions
- To a bowl, whisk balsamic vinegar, honey, olive oil, garlic, onion powder, salt and pepper. Reserve 1/4 marinade for salad, later. Take 3/4 marinade and add steak to a shallow dish, or ziploc bag. Let marinate for 30-45 minutes at room temperature.
- Heat your outdoor grill or a grill pan (indoors) to high. Season beef generously with salt and pepper. 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.
- While beef is resting, slice peaches in half, and place on grill for 2-3 minutes. Allow to cool, and slice thin.
- To a bowl or plate, evenly divide salad greens, and Gorgonzola. Toss with balsamic/honey marinade (reserved from earlier - NOT the used marinade from meat). Top with sliced steak. Enjoy!
Notes
omit cheese to keep whole30
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