Grilled Steak with Peach Salad Recipe for Summer Meals

Give salad night a makeover with Grilled Steak and Peach Salad. This flavorful dish combines marinated steak, juicy peaches, creamy goat cheese, and avocado for a satisfying summer meal.

The most delicious steak and peach salad

This salad flips the usual greens-only idea on its head. It’s built around marinated, grilled flank steak and ripe peaches, finished with tangy goat cheese and creamy avocado. It’s a refreshing, hearty option for warm evenings and a great reason to fire up the grill.

The combination of smoky steak, sweet peaches, and bright balsamic dressing makes each bite interesting and perfectly balanced. Serve it for a casual weeknight dinner or a weekend cookout—either way, it feels a little indulgent while remaining simple to prepare.

Ingredients in grilled steak and peach salad

The ingredients are split into salad components and the marinade/dressing. Most pantry staples will cover the dressing—use fresh herbs and ripe peaches for the best flavor.

Salad

• Steak: 1 lb flank steak, the main protein for the salad.
• Arugula: One 8 oz bag for a peppery green base.
• Avocados: 2 avocados, sliced for creaminess.
• Peaches: 2 ripe peaches, sliced.
• Corn: 2 ears of corn, grilled then sliced off the cob.
• Goat cheese: 1/2 cup, crumbled for a bright, tangy finish.

Marinade/Dressing

• Garlic: 2 cloves, minced.
• Dijon mustard: 2 tbsp.
• Balsamic vinegar: 1/2 cup for acidity and sweetness.
• Olive oil: 3/4 cup to emulsify the dressing.
• Seasonings: 1 tbsp rosemary, 1 tbsp oregano, and salt and pepper to taste.

Kitchen items you’ll need for this dish

You’ll need a cutting board and knife, two mixing bowls, a stirring utensil, a resealable bag for marinating, and tongs or a spatula for grilling. Measuring spoons and cups needed: 1 tbsp, 1/2 cup, and 3/4 cup.

How to make salad with steak and peaches

This salad is straightforward and comes together fast once the steak is marinated. The steps below will guide you through the process.

1. Whisk together the garlic, Dijon, balsamic, olive oil, rosemary, oregano, and salt and pepper until well combined. Reserve about half of the dressing for serving.

2. Place the flank steak in a resealable bag or shallow dish and pour the remaining dressing over it. Marinate at least 2 hours, or preferably overnight, in the refrigerator.

3. Preheat the grill to medium-high. Grill the steak about 5 minutes per side, depending on thickness, until the internal temperature reaches around 140°F for medium-rare to medium. Adjust time for your preferred doneness.

4. Remove the steak from the grill and let it rest for about 10 minutes to allow the juices to redistribute, then slice thinly against the grain.

5. Assemble the salad: arrange arugula on a large platter or in a bowl, add sliced peaches, avocado, and the grilled corn kernels. Top with sliced steak and crumble goat cheese over everything.

6. Drizzle the reserved dressing over the salad just before serving and toss gently to combine. Serve immediately.

Ingredient add-ons

This salad is flexible—add whatever you enjoy on greens. Suggested additions that pair especially well:

• Cherry tomatoes for extra juiciness
• Thinly sliced red onion for bite
• A squeeze of lime juice to brighten flavors
• Cucumber for cool crunch
• Glazed pecans or walnuts for sweetness and texture
• Feta as an alternative to goat cheese

Storing leftovers

Store leftovers in the refrigerator and enjoy within 48 hours. To keep the greens from getting soggy, store the dressing separately and add it just before serving.

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