Maple Balsamic Steak and Peach Salad

Maple Balsamic Steak and Peach Salad

On hot summer days like today, I am craving a lighter savory option for dinner. Maple Balsamic Steak and Peach Salad is a fulfilling lighter option that the entire family will eat!

I started the dish with one of the Wester household classics, Whole 30 Balsamic Steak and Mushroom Skewers . I ditched the mushrooms, but kept the marinated steak as the base for last night’s creation. Like normal, it was a toss together meal. I had left over steak and all the fixings to make a marinated steak for dinner. From there, I started Googling in the hopes of finding something to accompany it. You would not believe how often I Google ingredients with recipe behind it to see what turns up.

Well, I hit the jackpot not by Google, but from my Mom’s recommendation. She had found Maple Balsamic Steak and Peach Salad recipe a few days earlier and raved at how delightful it was. A quick jaunt to the store, slice up a red onion, peaches and off the the patio I went with a glass of rose. A few minutes on the grill and dinner was served!

Maple Balsamic Steak and Peach Salad Ingredients:

  • 2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 to 10 ounces each)
  • 2 peaches, cubed
  • 1 medium red onion, cut into 12 wedges
  • 8 cups mixed salad greens or arugula
  • 1/4 cup chopped walnuts, chopped pecans or sliced almonds
  • 1/4 cup crumbled goat cheese
  • Salt

Maple Balsamic Steak and Peach Salad Dressing:

  • 1 cup reduced-fat or regular balsamic vinaigrette
  • 1/4 cup maple syrup
  • 2 teaspoons coarse grind black pepper
  • 2 teaspoons dried thyme leaves

Maple Balsamic Steak and Peach Salad Instructions:

  1. Combine dressing ingredients in small bowl.
  2. Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and peaches with the salad dressing.
  3. Place steaks on grid over medium; arrange onions and peaches around steaks. Grill steaks, covered, 11 to 14 minutes, turning occasionally. Grill onions 12 to 15 minutes and peaches 8 to 10 minutes or until tender, turning occasionally and brushing steak, onions and peaches with salad dressing.
  4. Remove onions and peaches from skewers. Chop onions and peaches into bite-size pieces if needed.
  5. Carve steak into slices.
  6. Combine greens, peaaches, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine.

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