This salad will always remind my of summer nights with my family. Every summer for the last 10 years (at least), my large family sits down to a version of this meal with great delight. The peppery arugula with the charred steak and sweet peaches is a combination that can’t be beat. I also like to add some pistachios for a nutty crunch, feta (or goat cheese), and pickled red onions. This recipe is incredibly quick to whip up, which makes it the perfect post-beach day dinner. Serve it with a fresh baguette or with a side of corn or the cob.
Ingredients (serves 4)
For the steak:
1 1/2 lb flank steak or skirt steak
1 ½ teaspoon kosher salt
1 tsp ground pepper
1/4 cup balsamic vinegar
2 tbsp olive oil
2 garlic cloves, minced
2 tablespoon fresh rosemary, roughly chopped
For the salad:
2 peaches (make sure they’re not overly ripe), pit removed and halved
2 large handfuls or arugula
1 tsp avocado oil
¼ cup fresh mint leaves, roughly chopped or torn
¼ cup of pistachios
¼ cup of fresh feta cheese, crumbled
For the dressing:
1 small shallot, minced
6 tbsp olive oil
3 tbsp red wine vinegar
Zest and juice from 1 lemon
Salt and pepper to taste
Directions:
Make salad dressing by combining all dressing ingredients in a small bowl or mason jar. Whisk or shake so that ingredients are mixed together.
Prepare the steak by combine vinegar, olive oil, garlic, and rosemary in a shallow dish or plastic bag.
Poke holes (using a fork) in the steak, then season with salt and pepper. Turn steak over and repeat.
Add seasoned steak to the marinade and let sit for at least 2 hours (can even be marinated overnight). Make sure to bring steak to room temperature before you’re ready to grill
Heat the grill to high heat. Once hot, grill the steak for about 4 minutes per side (for medium rare). Let it rest a few minutes before slicing.
While steak is resting, brush peach halves with avocado oil and place on grill for about 3-4 minutes, or until you see grill marks and the peaches begin to soften. Set aside and let cool. Then slice into 1 inch wedges.
Assemble arugula, pistachos, feta, pickled onion, and mint leaves in a large salad bowl. Top with sliced peaches and steak. Add dressing. Toss and serve.
