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Balsamic Steak and Grilled Peach Salad

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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Course: Main Course, Salad
Cuisine: American
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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