Steak-- my way.
I don’t often eat steak, but when I do, it’s usually balanced with tons of fresh greens and a zippy condiment. Here I’m tossing it with lightly charred peaches, arugula, and a sweet and tangy balsamic dressing for a summer dinner that’s both hearty and satisfying and refreshingly light.
With such a stripped-back recipe, every minute of cooking matters. Baby the peaches, standing close by as they cook, turning them carefully as soon as they achieve that perfect char from the grill, transferring them to a plate to rest in a single layer so they don’t smush one another. Season the steak evenly and watch it closely, rotating to get those perfect grill marks and temping with a thermometer to ensure the perfect doneness. Don’t forget to let the steak rest before slicing—otherwise all those beautiful juices will be lost to the cutting board.
Avoid dressing and plating this salad until just before serving. Arugula is delicate and will quickly wilt under the dressing, and you also want the chilled greens, cheese, and dressing to contrast with the warm grilled meat and fruit. If you like, you can slice the onions and make the dressing in advance, and refrigerate both in an airtight container. The dressing might separate as it sits, but you can always whisk it vigorously or—my personal hack—just shake it in that airtight container to bring it back together.
Salad and steak lovers alike will rejoice at this light but satisfying summer dinner. Between the tender steak, those gorgeous grilled peaches, and that tangy balsamic dressing, it’s hard to refuse.
Enjoy!
Grilled Balsamic Steak and Peach Salad
(Serves 2)
For the balsamic dressing:
3 tbsp. balsamic vinegar
1 garlic clove, finely chopped
½ tsp. kosher salt
2 tsp. Dijon mustard
1 tsp. honey
¼ tsp. black pepper
¼ c. olive oil
For the salad:
1 tbsp. plus 2 tsp. olive oil, plus additional for grill
2 large firm peaches, pitted and cut into 8 wedges each
1 (8-oz) strip steak
½ teaspoon kosher salt, plus additional as needed
¼ tsp. black pepper
4 cups (4 oz.) baby arugula
1/8 small red onion, thinly sliced
1 oz. goat cheese, crumbled
Special equipment: grill or grill pan.
Method
For the balsamic dressing:
In a large, deep bowl, combine vinegar, garlic, and salt. Let sit for 5 minutes, then whisk in mustard, honey, and black pepper until incorporated. Whisking constantly, slowly drizzle in olive oil to create a smooth dressing.
Refrigerate until ready to use.
For the salad:
Heat a grill or grill pan over medium-high heat; rub lightly with oil.
In a medium bowl, toss together peaches and 2 teaspoons olive oil. Arrange peaches on hot grill, flesh side down, and cook, undisturbed, until lightly charred and caramelized, 2-3 minutes. Turn onto the other side and cook 2 minutes more, then remove from the grill to a clean plate. Set aside.
Rub steak with remaining tablespoon olive oil and season on all sides with ½ teaspoon salt and ¼ teaspoon pepper. Grill, undisturbed, until deeply marked, 1-2 minutes. Rotate steak 90 degrees and cook 1-2 minutes longer. Flip to other side and cook, rotating as desired, until steak reaches 125 degrees internally, 1-3 minutes more.
Remove from grill to a cutting board and let rest for 5-10 minutes. Slice thinly against the grain with a sharp knife.
In a large bowl, toss arugula and red onion with 2 tablespoons dressing. Arrange dressed greens on serving platter or divide between two individual plates. Top with sliced steak, grilled peaches, and goat cheese. Drizzle with additional dressing to taste.
Originally posted August 5, 2023.
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