Steak Salad with Grilled Peaches
Juicy, tender ribeye steak meets the sweet, smoky flavor of perfectly grilled peaches in this stunning Steak Salad with Grilled Peaches. A bed of crisp mixed greens is elevated with colorful cherry tomatoes, sharp red onion, and crunchy toasted pecans, while creamy crumbled feta adds a tangy finish. The dish is brought together with a homemade balsamic vinaigrette featuring a touch of Dijon mustard and honey for the perfect balance of sweet and savory. Quick to prepare and absolutely gourmet, this warm steak salad is an ideal choice for summer grilling or an elevated weeknight meal. Perfectly balanced and visually stunning, it’s a feast for the palate and the eyes alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Ribeye steak
- 1 tsp Salt
- 1 tsp Black pepper
- 4 tbsp Olive oil
- 2 whole Peaches
- 6 cups Mixed greens
- 1 cup Feta cheese, crumbled
- 1.5 cups Cherry tomatoes, halved
- 1 small Red onion, thinly sliced
- 0.5 cup Pecans, toasted
- 3 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp Honey
Instructions
Take the ribeye steak out of the fridge 30 minutes prior to cooking and season both sides generously with salt and black pepper.
Halve and pit the peaches, brushing the cut sides lightly with 1 tablespoon of olive oil.
Preheat a grill or grill pan to medium-high heat. Grill the peaches cut-side down for 3-4 minutes until they develop grill marks. Remove and set aside.
Heat a heavy skillet or grill pan over high heat. Add 2 tablespoons of olive oil and sear the steak for 3-4 minutes per side for medium-rare (adjust timing for desired doneness). Transfer the steak to a plate to rest for 5-10 minutes before slicing thinly against the grain.
While the steak rests, prepare the balsamic vinaigrette by whisking together balsamic vinegar, Dijon mustard, honey, and the remaining 1 tablespoon of olive oil. Season lightly with salt and black pepper to taste.
In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and toasted pecans. Toss with half of the balsamic vinaigrette.
Arrange the greens mixture on individual plates or a serving platter. Top with the sliced steak, grilled peach halves, and crumbled feta cheese.
Drizzle the remaining vinaigrette over the salad and serve immediately.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 55.8 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1361 mg | 105% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3278 mg | 70% | |
*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.
