Grilled Peach, Steak, and Arugula Salad with Goat Cheese and Maple Vinagrette

Fun salads are something I always like to play around with in the summertime. With all the fresh fruit and vegetables, I love to make new creations and see how they turn out. Last summer I had bought a bunch of fresh peaches from the farmers market and instead of making a crisp or cobbler, I decided to change it up and make a salad. I happened to have leftover steak in the fridge that day and that how this recipe came about! I make it for lunch all the time now love this staple vinaigrette paired with it.

rachel with steak salad

grilling peaches

close up-grilled peaches

steak and arugula

steak goat cheese and peaches from above

grilled peach and steak salad

sprinkling goat cheese on steak salad

close up steak and peach salad

putting steak salad together

Grilled Peach, Steak, and Arugula Salad with Goat Cheese and Maple Vinagrette

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4
  • Yield: 1 large salad

Ingredients

for the salad:

  • 1 box arugula (about 6 cups)
  • 2 peaches, cut in half
  • 1 large ribeye steak or flank steak
  • 4 oz goat cheese crumbles

for the dressing:

  • 1/2 c balsamic vinegar
  • 1/4 c maple syrup
  • 2 tsp. dijon mustard
  • 1 c extra virgin olive oil
  • salt and pepper

Instructions

  1. Place a grill pan over high heat and brush with olive oil (about 1- 2 tablespoons).
  2. Season the steak on both sides with salt and pepper. When the grill is hot, place the steak on the pan. Do not move the steak. Once the steak has been on the grill for about 3 minutes you can turn the steak 90 degrees to the left, to make that pretty cross hatch. Cook for another 3 to 4 minutes then do the same thing on the other side. Depending on what kind of steak you are using, the ribeye will take longer than the flank steak, you may have to cook the steak longer or shorter. When the steak is done, place on a cutting board to rest. You should let your steak rest for at least 10 minutes before slicing into it. When the steak has rested, slice the steak in thin slices against the grain.
  3. While the steak is resting, cut the peaches in half and remove the core. Wipe out the hot grill pan with a damp cloth. Brush the pan with a little more oil before grilling the peaches. Once the pan is hot, place the peaches on the grill, flesh side down. Grill each side for 4 to 6 minutes, turning sideways half way through if you want the quadrille grill marks. When the peaches are done, place them on the cutting board and cut them into wedges when cooled.
  4. To make the vinaigrette: Place all the ingredients, minus the oil, in a bowl and whisk. When the ingredients are all combined, slowing whisk in the oil to emulsify the dressing. Season the dressing with salt and pepper. Taste and adjust accordingly.
  5. To assemble the salad: Place the arugula at the bottom of a large salad bowl. Pour some of the dressing on top of the arugula and toss. You do not want to drain your leaves in dressing. Top the arugula with the sliced steak and peaches. Crumble the goat cheese on top and drizzle with a little more dressing. Enjoy!

Shop my Look while I cook:

Jeans: White Rag and Bone

Top: White Elizabeth and James Blouse

Shoes: Hadleigh’s loafers

Salad Bowl: Wooden Bowl

xo, Rachel

 

 

 

 

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