Balsamic Steak Salad with Peaches
I've adapted this recipe slightly, in that I use my cast iron skillet instead of the grill. It gives the balsamic glazed steak a nice crust, and makes this recipe perfect for any weather. Serve paired with peppery arugula, sweet peaches, and blue cheese for a nice, light, healthy meal.
Servings: 4
Ingredients
- 1 lb skirt steak, or whatever cut is readily available to you (make sure to trim the fat, if appropriate for your cut of meat)
- ¼ c balsamic vinegar
- 1 clove garlic, minced
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- kosher salt and black pepper, to taste
- 1 lemon, juiced (you can substitute 3-5 tbsp store-bought lemon juice as well)
- 6 c baby arugula
- 2 peaches (thinly sliced, by hand or with a mandolin)
- ⅓ c blue cheese, feta, or gorgonzola
Instructions
- Create marinade by mixing balsamic vinegar, brown sugar, and garlic. Pour over steak, and let sit for 20 minutes at room temp. Prep peaches and set aside. For an easy and uniformly thin slice, use a mandolin.
- Whether using cast iron skillet or grill, be sure to let it fully heat up on high heat. Coat steak in vegetable oil, and season with salt and pepper to taste.
- Once skillet/grill is adequately heated, cook steak 3-5 minutes per side (3 minutes for baseline temp of medium rare). Remove once you've reached your desired temperature, let rest for 5 minutes and then slice into thin, bite-sized pieces. **optional: grill peach slices for a few seconds per side, for a nicely caramelized touch**
- While the steak rests, prepare the dressing by whisking olive oil and lemon juice together in a small bowl. Season with salt and pepper, to taste.
- Build your salad by layering arugula, peaches, your choice of cheese, and steak in a large bowl. Drizzle with lemon dressing, toss gently, and serve.