Best 4 Grilled Steak And Peach Salad Recipes

Fire up the grill and gather your friends and family because this Grilled Steak and Peach Salad is about to become your new favorite summer dish. This tantalizing salad combines the smoky flavor of grilled steak with the juicy sweetness of peaches, all tossed in a zesty balsamic vinaigrette. But that's not all – we've also got three additional tantalizing recipes to satisfy every craving: a refreshing Peach Salsa that bursts with flavor, a creamy Avocado Dressing that adds a touch of richness, and a delectable Grilled Peach dessert that's perfect for a sweet ending. Get ready to impress your taste buds with this delightful quartet of recipes!

Here are our top 4 tried and tested recipes!

GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING

Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories main-dish

Time 3h30m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

12-ounce New York strip steak
Salt and freshly ground black pepper
Rosemary Infused Olive Oil, recipe follows
2 peaches, halved and pitted
4 cups mesclun greens (avoid radicchio)
2 tablespoons chopped fresh chives
3 tablespoons chiffonade basil
1 tablespoon chopped tarragon
Creamy Blue Cheese Dressing, recipe follows
2 1/4 cups extra-virgin olive oil, divided
3 fresh rosemary sprigs
1/2 pound crumbled blue cheese, plus 1/4 pound for garnish
3/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
Pinch cayenne pepper
1 tablespoon minced chives

Steps:

Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.

GRILLED PEACH STEAK SALAD

Grilled Peach Steak Salad image

This Grilled Peach Steaks salad is savory and sweet. It is filled with crisp arugula, grilled peaches, flank steak, bacon and drizzled peach vinaigrette that is perfect for summer. This dish is Whole30 and Paleo compliant.

Provided by Ashley McCrary

Categories Main Dish

Time 25m

Number Of Ingredients 19

Ingredients

1 lb Flank Steak (cooked and thinly sliced)
2 peaches (,sliced)
2 slices of bacon (,crumbled)
3 large red onions (,sliced, torn apart)
3 tbsp pecans
1 avocado (, pitted and sliced)
1/2 cup coconut aminos
1 tsp salt
1 tsp pepper
1 tsp garlic powder
4 cups fresh spinach and arugula mix
1 large Peach
2 garlic cloves
1/4 cup light olive oil
4 tbsp white wine vinegar
1 tsp salt
1 tsp pepper
1 tbsp Dijon Mustard (( I like Annies))
1 tbsp coconut aminos

Steps:

In a large ziplock bag, add 1 flank steak. In a small bowl add ½ cup coconut aminos, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic. Mix together with a fork until combined. Pour the marinade into the bag with the flank steak. Let this bag marinate in the refrigerator overnight for best taste.
Get the grill ready by coating with a little bit of cooking spray and turn on to 425°F
Remove the flank steak from the fridge and let sit for about 10 minutes before cooking.
While the grill is heating and the flank steak is resting to room temperature, slice the peaches, onions and avocados and sit to the side.
To make the dressing, add the peach removing the pit, 2 garlic cloves, light olive oil, white wine vinegar, salt, pepper, Dijon mustard, and the coconut aminos to a food processor or blender. Blend until creamy.
Remove the flank steak from the marinade and add to the grill. In addition, add the 2 slices of compliant bacon on top of aluminum foil along with the peach slices to the grill.
Cook the flank steak 7-8 minutes on each side for medium (slightly pink). Remove the bacon from the grill after 8-10 minutes and remove the peaches once they have nice grill marks.
Transfer the flank steak to a cutting board and let rest for 10 minutes covered with aluminum foil.
Start building the salad. Add the arugula mix to a serving platter then add the onions, pecans, crumbled bacon, avocados, grilled peaches and drizzle with the peach vinaigrette.

BALSAMIC GRILLED STEAK SALAD WITH PEACHES

Balsamic Grilled Steak Salad With Peaches image

Try this addictively juicy and flavorful Balsamic Grilled Steak Salad with Peaches from Delish.com, whether you have a grill or not!

Categories balsamic grilled steak salad with peaches steak salad peach salad bleu cheese blue cheese

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb. skirt steak, fat trimmed
1/4 c. balsamic vinegar
1 clove garlic, minced
1 tbsp. packed light brown sugar
1 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
Juice of 1 large lemon
6 c. baby arugula
2 ripe peaches, thinly sliced
1/3 c. crumbled blue cheese or feta

Steps:

In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

GRILLED STEAK AND PEACH SALAD

Grilled Steak and Peach Salad image

Give salad night a makeover with Grilled Steak and Peach Salad. This delicious meal packs in the flavor with goat cheese, avocado, and a mouth watering marinade!

Provided by Erin

Categories salad

Time 2h10m

Number Of Ingredients 13

Ingredients

1lb flank steak
1 8oz bag arugula
2 avocados, sliced
2 peaches, sliced
2 cobs of corn, grilled and sliced off the cob
1/2 cup goat cheese
2 cloves garlic
2 tbsp dijon mustard
1/2 cup balsamic vinegar
3/4 cup olive oil
1 tbsp rosemary
1 tbsp oregano
salt + pepper to taste

Steps:

Mix together all marinade/dressing ingredients until well combined and set aside 1/2 cup of dressing for later.
Add the rest of the dressing to a ziplock bag with the flank steak and let marinade 2 hours - overnight.
When steak is ready to cook, heat grill over medium-high heat. Cook for about 5 minutes each side or until internal temp reaches 140F. This will depend on thickness of steak.
Let steak rest for 10 minutes while you prepare the rest of the salad.
To a large bowl or plate, add arugula, peaches, avocado, corn, then add slices of steak, and top with goat cheese.
Drizzle remainder of dressing over salad.
Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 354 calories, Sugar 6.4 g, Sodium 183.8 mg, Fat 30.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 13 g, Fiber 3.5 g, Protein 9 g, Cholesterol 19.5 mg

Tips:

Choose the right steak: For this recipe, a flank steak or skirt steak is best. These cuts are relatively thin and cook quickly, making them ideal for grilling.
Marinate the steak: Marinating the steak in a mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and herbs helps to tenderize the meat and add flavor.
Grill the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy and tender.
Let the steak rest before slicing: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Use ripe peaches: Ripe peaches are sweeter and more flavorful than unripe peaches. They will also hold their shape better when grilled.
Grill the peaches briefly: Just a few minutes on each side is enough to soften the peaches and bring out their natural sweetness.
Serve the salad immediately: This salad is best enjoyed fresh. The grilled steak and peaches will start to lose their flavor if they sit for too long.

Conclusion:

This grilled steak and peach salad is a delicious and refreshing summer meal. The steak is tender and flavorful, the peaches are sweet and juicy, and the dressing is light and tangy. This salad is sure to be a hit at your next barbecue or potluck.