Grilled Steak Salad with Texas Peaches Pecans and Limes
Elevate your summer dining experience with this Grilled Steak Salad featuring a harmonious blend of smoky ribeye steak, sweet Texas peaches, and crunchy toasted pecans, all tied together with a zesty lime-honey dressing. This vibrant dish combines fresh spring mix greens with the irresistible sweetness of ripe peaches and the nutty richness of pecans, while thinly sliced lime adds a refreshing citrus pop. Perfect for weeknight dinners or al fresco entertaining, this salad is as hearty as it is flavorful, with optional crumbled goat cheese for a creamy finishing touch. Ready in just 30 minutes, this recipe delivers a gourmet twist on classic steak salad, making it a must-try for grill enthusiasts and salad lovers alike!
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Recipe Information
Ingredients
- 1 lb Ribeye steak (or preferred cut)
- 3 tbsp Olive oil
- 1.5 tsp Kosher salt
- 1.5 tsp Black pepper
- 6 cups Spring mix greens
- 2 Texas peaches, ripe but firm, sliced
- 0.5 cup Pecans, toasted
- 1 Lime, thinly sliced for garnish
- 3 tbsp Lime juice (freshly squeezed)
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 0.25 cup Crumbled goat cheese (optional)
Instructions
1. Remove the steak from the refrigerator 20-30 minutes before cooking to bring it to room temperature.
2. Preheat your grill or grill pan to medium-high heat.
3. Rub the steak with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.
4. Grill the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer if needed (135°F for medium-rare).
5. Remove the steak from the grill, cover loosely with aluminum foil, and let it rest for 10 minutes.
6. While the steak is resting, prepare the salad dressing. In a small bowl, whisk together the lime juice, honey, Dijon mustard, and the remaining 2 tablespoons of olive oil. Season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Set aside.
7. Assemble the salad in a large bowl or serving platter. Start with the spring mix greens as the base. Top with sliced peaches, toasted pecans, and lime slices for garnish.
8. Thinly slice the rested steak against the grain, and arrange the slices over the salad.
9. Drizzle the lime-honey dressing over the salad. If desired, sprinkle with crumbled goat cheese for added creaminess.
10. Serve immediately and enjoy your Grilled Steak Salad with Texas Peaches, Pecans, and Limes!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 11.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
