Grilled Peach and Steak Salad
Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)
Yes, I did in fact, get my peaches from Georgia. Tifton, GA to be exact! As I was driving home from Florida last week, I stopped by the cutest store: The Market at Rutland Farms and picked up a bag of fresh peaches along with assorted fruit preserves to bring back to family. So if you are around the area, you should most definitely stop by!
Peaches are the perfect sweet addition to any summer salad. But let’s not stop there. Let’s crank up the grill and put some nice grill marks on those bad boys.
Did you say steak? Yeah, let’s throw some steaks on the grill as well!
With grilled peaches and steak in hand, the possibilities are endless now! Having steak as your main protein source, you could make a peach chutney to go over the steak and have a side of seasonal veggies and a starchy carb like potatoes or rice.
Or....
You could make this super easy and just toss a salad together!
Using less than 10 ingredients and made in under 20 minutes, you have a light but substantial fresh grilled salad with a dressing that can’t be beat!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with.
Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)
Ingredients
1 lb grass-fed flank steak
1-3 fresh peaches
2 handfuls fresh arugula
2 handfuls fresh spinach
1/2 cup fresh strawberries (sliced)
½ avocado (sliced)
½ red onion (thinly sliced)
¼ cup crumbled feta, goat, dairy-free feta, or blue cheese
¼ cup chopped raw almonds
Steak seasoning of choice (I prefer the classic salt & pepper)
Peach vinaigrette
1 grilled peach halve
¼ cup avocado oil
1 Tbsp coconut aminos or balsamic vinaigrette
1 Tbsp apple cider vinegar
Salt and pepper
Directions
Prepare the flank steaks by seasoning of choice. I prefer a generous seasoning of salt and pepper!
Get the grill ready by setting temperature to medium-high and coating grates with a little bit of cooking spray.
Remove the steaks from the fridge and let sit for 10 minutes. While you are waiting on your steaks, prepare the peaches by cutting them in half, removing the pits, and spraying both sides with nonstick spray.
Cook the flank steaks for about 5-7 minutes on each side until you have reached the desired “pinkness.” Cook the peaches on the grill for about the same time or until the peaches have nice grill markings.
Transfer the flank steak to a cutting board and let rest for about 10 minutes covered using aluminum foil. While your steak is resting and peaches are cooling, prepare the dressing.
To a food processor, add in the grilled peach half, oil, aminos, vinegar, and salt and pepper. Blend until smooth and creamy. Taste test before removing dressing from processor (i.e. want more peach flavor? Add another peach half! Need more salt? Add in more coconut aminos or salt)
Now, it's time to build your salad! To a serving platter, layer with both greens, sliced grilled peaches, sliced grilled flank steak, avocado, red onion, almonds, cheese, strawberries and drizzle with peach vinaigrette.
Notes
Red onions are not pictured in the blog pictures or IG reels but it’s strongly recommended for this salad!
makes 4 servings
If you cannot find flank steak - skirt or sirloin cuts are a great alternative as these cuts are not as fatty and will pair nicely with this fresh and summery salad.
