Best 4 Grilled Steak Salad With Texas Peaches Pecans And Limes Recipes

Savor the tantalizing flavors of grilled steak salad, a delightful symphony of textures and tastes. This culinary creation features tender and juicy USDA Choice New York strip steak, expertly grilled to your desired doneness. The steak takes center stage, complemented by a vibrant array of fresh ingredients. Sweet and succulent Texas peaches add a burst of summery sweetness, while crunchy pecans provide a satisfying nutty crunch. Tangy limes lend a refreshing citrusy zing, while crumbled queso fresco cheese adds a creamy richness. Served atop a bed of crisp mixed greens, this salad is a symphony of flavors and textures that will delight your palate. Don't miss out on the accompanying recipes that elevate this dish to a gourmet experience. Learn how to make a zesty lime vinaigrette that perfectly complements the salad, and discover the secrets of creating succulent grilled steak that will impress even the most discerning steak aficionado.

Here are our top 4 tried and tested recipes!

GRILLED STEAK AND PEACH SALAD

Grilled Steak and Peach Salad image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 19

Ingredients

For the steak:
1 1/4 cups extra-virgin olive oil
3 sprigs rosemary
1 12-ounce New York strip steak
Kosher salt and freshly ground black pepper
For the dressing:
1/2 pound blue cheese, crumbled
1/3 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Pinch of cayenne pepper
2 teaspoons minced fresh chives
For the salad:
2 peaches, halved and pitted
4 cups mesclun greens (about 3 ounces)
2 tablespoons chopped fresh chives
3 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh tarragon
Freshly ground black pepper

Steps:

Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

GRILLED STEAK SALAD WITH TEXAS PEACHES, PECANS AND LIMES

Grilled Steak Salad With Texas Peaches, Pecans and Limes image

Make and share this Grilled Steak Salad With Texas Peaches, Pecans and Limes recipe from Food.com.

Provided by swissms

Categories Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 lbs skirt steaks, trimmed of excess fat
extra virgin olive oil
kosher salt
fresh ground black pepper
6 ripe yet firm peaches, halved and pitted
3 limes, cut into 1/4-inch slices
4 cups micro greens or 4 cups baby mixed greens
1 cup toasted pecans
3 ancho chilies, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Steps:

Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.
In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.
Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.
To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top. Sprinkle with the pecans and drizzle the salad with the olive oil.
Ancho Chili Powder:.
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Nutrition Facts : Calories 743.4, Fat 40.2, SaturatedFat 10.9, Cholesterol 196.6, Sodium 254.9, Carbohydrate 30.4, Fiber 9.4, Sugar 15, Protein 69.3

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.

STEAK SALAD WITH GRILLED PEACHES

Steak Salad With Grilled Peaches image

Grilling fruit really brings out the natural sugars in them and they take on a whole new dimension. Don't use canned or very ripe peaches for this recipe or you will have a big mess on your grill. I like to buy extra peaches and the citrus fruits when I make this so I can juice them in my Lalanne juicer to make a tart sorbet. The recipe for the dressing alone is here Recipe #329371

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 orange, juice of
1 lime, juice of
1 lemon, juice of
1/4 cup white wine vinegar
1 tablespoon shallot, minced
1 tablespoon sugar
3/4 cup canola oil
1 lb flank steak
1 cup bottled Italian dressing
2 tablespoons olive oil
6 peaches
salt and pepper
mixed baby lettuces and spring greens (1 small bag)
4 cups romaine lettuce, chopped
1 red pepper, cut in thin strips
1 cup toasted pecans
4 ounces goat cheese

Steps:

Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
Marinate steak in italian dressing in the fridge for at least an hour.
Cut peaches in half, remove pits, brush with olive oil.
Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.

Nutrition Facts : Calories 803.2, Fat 68.4, SaturatedFat 12.1, Cholesterol 66.4, Sodium 541, Carbohydrate 28.7, Fiber 5.2, Sugar 21.9, Protein 24.1

Tips:

For the best flavor, use well-marbled steak and cook it to your desired doneness.
If you don't have a grill, you can cook the steak in a grill pan over medium-high heat.
To save time, you can use pre-cooked steak or chicken.
Feel free to experiment with different fruits in this salad. Berries, melons, and citrus fruits would all be great options.
For a vegetarian version of this salad, omit the steak or chicken and add some grilled vegetables, such as zucchini, bell peppers, or mushrooms.

Conclusion:

This grilled steak salad is a delicious and easy-to-make meal that's perfect for summer. The steak is cooked to perfection and the salad is loaded with fresh, flavorful ingredients. The Texas peaches, pecans, and limes add a unique twist to this classic dish. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this grilled steak salad is sure to please everyone at the table.