Best Steak Salad With Peaches And Goat Cheese Recipes

GRILLED STEAK AND PEACH SALAD

Grilled Steak and Peach Salad image

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!

Provided by Erin

Categories salad

Time 2h10m

Number Of Ingredients 13

Ingredients

1lb flank steak
1 8oz bag arugula
2 avocados, sliced
2 peaches, sliced
2 cobs of corn, grilled and sliced off the cob
1/2 cup goat cheese
2 cloves garlic
2 tbsp dijon mustard
1/2 cup balsamic vinegar
3/4 cup olive oil
1 tbsp rosemary
1 tbsp oregano
salt + pepper to taste

Steps:

Mix together all marinade/dressing ingredients until well combined and set aside 1/2 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 Facts : ServingSize 1 serving, Calories 354 calories, Sugar 6.4 g, Sodium 183.8 mg, Fat 30.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 13 g, Fiber 3.5 g, Protein 9 g, Cholesterol 19.5 mg

STEAK SALAD WITH GRILLED PEACHES

Steak Salad With Grilled Peaches image

Grilling fruit really brings out the natural sugars in them and they take on a whole new dimension. Don't use canned or very ripe peaches for this recipe or you will have a big mess on your grill. I like to buy extra peaches and the citrus fruits when I make this so I can juice them in my Lalanne juicer to make a tart sorbet. The recipe for the dressing alone is here Recipe #329371

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 orange, juice of
1 lime, juice of
1 lemon, juice of
1/4 cup white wine vinegar
1 tablespoon shallot, minced
1 tablespoon sugar
3/4 cup canola oil
1 lb flank steak
1 cup bottled Italian dressing
2 tablespoons olive oil
6 peaches
salt and pepper
mixed baby lettuces and spring greens (1 small bag)
4 cups romaine lettuce, chopped
1 red pepper, cut in thin strips
1 cup toasted pecans
4 ounces goat cheese

Steps:

Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
Marinate steak in italian dressing in the fridge for at least an hour.
Cut peaches in half, remove pits, brush with olive oil.
Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.

Nutrition Facts : Calories 803.2, Fat 68.4, SaturatedFat 12.1, Cholesterol 66.4, Sodium 541, Carbohydrate 28.7, Fiber 5.2, Sugar 21.9, Protein 24.1

GRILLED STEAK AND PEACH SALAD

Grilled Steak and Peach Salad image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 19

Ingredients

For the steak:
1 1/4 cups extra-virgin olive oil
3 sprigs rosemary
1 12-ounce New York strip steak
Kosher salt and freshly ground black pepper
For the dressing:
1/2 pound blue cheese, crumbled
1/3 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Pinch of cayenne pepper
2 teaspoons minced fresh chives
For the salad:
2 peaches, halved and pitted
4 cups mesclun greens (about 3 ounces)
2 tablespoons chopped fresh chives
3 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh tarragon
Freshly ground black pepper

Steps:

Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.