,

Grilled Peach and Steak Arugula Salad

,

This salad will always remind my of summer nights with my family. Every summer for the last 10 years (at least), my large family sits down to a version of this meal with great delight. The peppery arugula with the charred steak and sweet peaches is a combination that can’t be beat. I also like to add some pistachios for a nutty crunch, feta (or goat cheese), and pickled red onions. This recipe is incredibly quick to whip up, which makes it the perfect post-beach day dinner. Serve it with a fresh baguette or with a side of corn or the cob.

IMG_6115.jpeg

Ingredients (serves 4)

For the steak:

  • 1 1/2 lb flank steak or skirt steak

  • 1 ½ teaspoon kosher salt

  • 1 tsp ground pepper

  • 1/4 cup balsamic vinegar

  • 2 tbsp olive oil

  • 2 garlic cloves, minced

  • 2 tablespoon fresh rosemary, roughly chopped


For the salad:

  • 2 peaches (make sure they’re not overly ripe), pit removed and halved

  • 2 large handfuls or arugula

  • 1 tsp avocado oil

  • ¼ cup fresh mint leaves, roughly chopped or torn

  • ¼ cup of pistachios

  • ¼ cup of fresh feta cheese, crumbled

  • Pickled onions

For the dressing:

IMG_6112.jpeg

  • 1 small shallot, minced

  • 6 tbsp olive oil

  • 3 tbsp red wine vinegar

  • Zest and juice from 1 lemon

  • Salt and pepper to taste


Directions:

  • Make salad dressing by combining all dressing ingredients in a small bowl or mason jar. Whisk or shake so that ingredients are mixed together.

  • Prepare the steak by combine vinegar, olive oil, garlic, and rosemary in a shallow dish or plastic bag.

  • Poke holes (using a fork) in the steak, then season with salt and pepper. Turn steak over and repeat.

  • Add seasoned steak to the marinade and let sit for at least 2 hours (can even be marinated overnight). Make sure to bring steak to room temperature before you’re ready to grill

  • Heat the grill to high heat. Once hot, grill the steak for about 4 minutes per side (for medium rare). Let it rest a few minutes before slicing.

  • While steak is resting, brush peach halves with avocado oil and place on grill for about 3-4 minutes, or until you see grill marks and the peaches begin to soften. Set aside and let cool. Then slice into 1 inch wedges.

  • Assemble arugula, pistachos, feta, pickled onion, and mint leaves in a large salad bowl. Top with sliced peaches and steak. Add dressing. Toss and serve.