iowagirleats
Balsamic Steak and Peach Salad
Balsamic Steak and Peach Salad is a fresh and filling entree salad that pairs the unforgettable combo of succulent steak with juicy, ripe peach.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
📝 Preparation Steps
1
Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to combine. Add steak then marinate for ⏱️ 30 minutes or up to ⏱️ 8 hours.
cup + 1 Tablespoon balsamic vinegar (divided)1/2balsamic vinegar3 Tablespoonsbrown sugar2 Tablespoonsgarlic (smashed)3 clovesgarlic (roughly chopped)1 clovesalt and pepper
2
Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, ⏱️ 30 minutes, stirring occasionally and turning heat down slightly if onions begin to sear or burn. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool - can be made 2 days ahead of time.
extra virgin olive oil2 Tablespoonscup + 2 Tablespoons extra virgin olive oil1/4cup + 1 Tablespoon balsamic vinegar (divided)1/2balsamic vinegar3 Tablespoons
3
Preheat a grill over high heat for at least ⏱️ 10 minutes then turn heat down to medium-high. Add steak then grill for ⏱️ 3-4 minutes per side, depending on how thick your steak is, then let rest for ⏱️ 10 minutes before thinly slicing against the grain.
4
Divide lettuce, steak, caramelized onions, peaches, and cheese crumbles between bowls then top with vinaigrette and serve.
peaches (chopped)2
5
Add ingredients into a blender then blend until smooth. Can be made 3-4 days ahead of time.
Nutrition Facts
calories
462 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
25 g
sodium Content
387 mg
protein Content
15 g
cholesterol Content
38 mg
carbohydrate Content
33 g
saturated Fat Content
9 g
unsaturated Fat Content
21 g
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