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) 

 

Ingredients:

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)

 

Marinade:

1/2 cup balsamic vinegar

2 tablespoons light-brown sugar

2 garlic cloves, minced

1 teaspoon crushed dried rosemary

Coarse salt and ground pepper

 

Instructions:

  1. 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. 
  2. 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. 
  3. Place peaches on grill; cook for 3 to 4 minutes per side or until grill marks appear.
  4. Arrange salad: In a large serving bowl, add arugula, peaches, goat cheese, and steak. Drizzle with dressing and gently toss. Serve immediately.
Peach Steak Salad

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