Steak Salad With Grilled Peaches |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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 Quick Citrus Dressing 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 |
Directions:
1. Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
2. Marinate steak in italian dressing in the fridge for at least an hour.
3. Cut peaches in half, remove pits, brush with olive oil.
4. 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.
5. Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
6. 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.
|
|