Balsamic Steak and Peach Salad is a fresh and filling entree with the sweet and savory flavors.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (+ 4 hours marinating time)
1 1/4 lb flank steak
2 peaches, pitted and cut into 1/2-inch wedges
8 cups fresh arugula
1/3 cup goat cheese
balsamic vinaigrette dressing (store bought)
1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
- Steak: In a large bowl or dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper; add steak, turning to coat well. Cover and refrigerate for at least 4 hours or up to overnight.
- Add 2 cups of water to drip tray of Kenyon Grill. Preheat grill for 5 to 9 minutes on high. Drain steak, discarding marinade. Cover and grill for 6 to 8 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
- Place peaches on grill; cook for 3 to 4 minutes per side or until grill marks appear.
- Arrange salad: In a large serving bowl, add arugula, peaches, goat cheese, and steak. Drizzle with dressing and gently toss. Serve immediately.