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! 

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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.

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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

1. Prepare the flank steaks by seasoning of choice. I prefer a generous seasoning of salt and pepper! 

2. Get the grill ready by setting temperature to medium-high and coating grates with a little bit of cooking spray. 

3. 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. 

4. 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.

5. 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.

6. 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)

7. 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.

Simple Steak Marinade with Chimichurri Sauce

No summer grill is complete without a good steak marinade and chimichurri sauce recipe! Easy, simple and super delicious!

When it comes to steak, you want to think of the KISS principle (keep it simple, stupid!). When cooked right, a steak is super juicy and tender on its own with some simple salt and pepper. But to take it to the next level, well, I am all about that! Using marinades is a great way to kick up your steaks just a notch. This simple marinade infuses the steak with tons of flavor. Lime juice is used to break down the toughness of the meat while the garlic brings out the flavor. I highly recommend marinating the steak overnight but if you are pushed for time, 30 minutes should suffice. For this recipe, I used strip steak, but you can also use different cuts of steak like a skirt steak for instance.

My favorite way to cook a steak is on the grill (is there a better way!?). I like to set my grill over medium-high heat and cook each side for just 5 minutes to get a nice sear and to achieve the rare to medium-rare pinkness. You could also cook in a skillet if you do not have access to a grill.

(By the way, this steak marinade recipe can be used for my verde carne asada tostadas!!)

You could stop after grilling your steak, but wouldn’t you like to go an extra step? If you are interested in adding some green to your steak, try out adding a chimichurri sauce! Since you are marinating the steak with subtle ingredients, the sauce really takes the steak to the next level!

Everyday herbs like cilantro and parsley are used to provide a fresh clean flavor to the steak. The sauce is super easy to make with just a processor or blender. You could also use this sauce on different types of dishes like eggs, chicken, or used in pasta salad dishes.

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!

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No summer grill is complete without a good steak marinade and chimichurri sauce recipe! Easy, simple and super delicious! 

INGREDIENTS

Steak Marinade

• 1 1/2 lb steak of choice

• 3 cloves garlic (minced)

• 1 tsp salt

• 1/2 tsp pepper

• 1 lime (squeezed)

• 2 Tbsp EVOO

Chimichurri Sauce

• 1 cup flat leaf parsley

• 1 cup cilantro

• 4 cloves garlic

• 1/2 medium onion

• 1 Tbsp lime juice

• 1/3 cup EVOO

• S&P to taste

• dash of chili pepper flakes

DIRECTIONS

For the marinade and grilling

1. Coat the steak with salt and pepper on each side.

2. Whisk the garlic, lime, and EVOO together and pour into the Ziploc bag.

3. Add the steak to the bag and marinate for at least 30 minutes or overnight preferably.

4. Grill on medium-high heat and cook for 5-10 minutes per side or until desired pinkness.

5. Let the steak rest by placing aluminum foil over the steak for at least five minutes. Cut steak across the grain and serve with chimichurri sauce.

For the chimichurri saucE

1. Add all ingredients to a food processor and blend until everything is fully incorporated and smooth.