Grilled Steak and Peach Salad

Give salad night a makeover with Grilled Steak and Peach Salad. This delicious meal packs in the flavor with goat cheese, avocado, and a mouth watering marinade!

Course dinner, gluten-free, healthy, Salad, summer

Cuisine American

Keyword Grilled Steak and Peach Salad

Prep Time 2

Cook Time 10

Total Time 2 10

Servings servings

Calories 438kcal

Author Erin Antoniak

Ingredients

Salad

1 lb flank steak
1 8 oz bag arugula
2 avocados sliced
2 peaches sliced
2 cobs of corn grilled and sliced off the cob
½ cup goat cheese

Marinade/Dressing

2 cloves garlic
2 tablespoon dijon mustard
½ cup balsamic vinegar
¾ cup olive oil
1 tablespoon rosemary
1 tablespoon oregano
salt + pepper to taste

Instructions

Mix together all marinade/dressing ingredients until well combined and set aside ½ cup of dressing for later.
Add the rest of the dressing to a ziplock bag with the flank steak and let marinade 2 hours - overnight.
When steak is ready to cook, heat grill over medium-high heat. Cook for about 5 minutes each side or until internal temp reaches 140F. This will depend on thickness of steak.
Let steak rest for 10 minutes while you prepare the rest of the salad.
To a large bowl or plate, add arugula, peaches, avocado, corn, then add slices of steak, and top with goat cheese.
Drizzle remainder of dressing over salad.
Enjoy!

Nutrition