STEAK SALAD WITH PEACHES AND GOAT CHEESE

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Steak Salad with Peaches and Goat Cheese image

A summer salad that features a simple grilled protein, mixed greens and juicy peaches

Provided by Marilena Leavitt

Categories     Salad

Time 20m

Yield 4 servings

Number Of Ingredients 22

For the steak:
1.5 lbs. skirt, flank, or hanger steak, trimmed of fat
7 cloves of garlic, minced
½ tsp. sea salt
¼ tsp. freshly ground pepper
¼ tsp. red pepper flakes, crushed
2 TBSP. fresh lemon juice
2 tsp. lemon zest
¼ cup extra virgin olive oil
4 TBSP. fresh Italian parsley, minced
For the salad:
6 cups tender mixed lettuce greens
2 medium yellow peaches (or nectarines), cut into wedges
2 oz. goat cheese, (or feta) crumbled
2 TBSP. shelled roasted pistachios, chopped
For the dressing:
4 TBSP. extra virgin olive oil
2 TBSP. Sherry vinegar
1 tsp. Dijon mustard
½ tsp. sea salt
--- freshly ground pepper
1 TBSP. honey

Steps:

  • Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
  • Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
  • Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
  • Prepare the dressing by placing all the ingredients in a jar and shaking it well.
  • Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.

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