Peach & Grilled Skirt Steak Salad
Peach & Grilled Skirt Steak Salad
Cortney Smith
20 minutes
20 minutes
American
Main
Try this recipe with skirt steak from Ranch Foods Direct and fresh Palisade Peaches. Nothing better!
Ingredients
blank
1 to 1 ½ pound skirt steak or other thin steak such as Hanger steak or flank steak
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon Gather OCC Steak Seasoning
2 tablespoons orange juice
1 pinch chili flakes
2 cloves garlic sliced
1 tablespoon fresh rosemary
1 tablespoon honey
2 peaches, pits removed and halved
6-8 cups baby salad greens
20-25 cherries, pitted and halved
½ cucumber, peeled and thinly sliced
¼ small red onion, thinly sliced
½ cup gorgonzola
Salt and pepper, as needed
blank
½ cup olive oil
2 tablespoons white balsamic vinegar or any flavored vinegar of choice
1 ½ tablespoons honey
1 tablespoon or more of fresh tarragon sprigs
Salt & Pepper to taste
Directions
Mix olive oil, vinegar, orange juice, OCC Steak seasoning, chili flakes, garlic, rosemary and honey in a bowl and pour into a large Ziploc freezer bag. Add skirt steak to bag, wrap tightly or lay bag flat so marinade covers steak and let sit at room temperature for 20-30 minutes or up to 4 hours in the refrigerator.
Meanwhile make dressing by combining all ingredients except for oil in a bowl. Slowly whisk in oil until emulsified.
Prepare grill and bring temperature to medium high. Remove steak from bag and discard marinade. Cook steak for 3-5 minutes each side depending on your preference of doneness. Rest steak for 5 minutes before slicing.
Assemble salad greens on plates with peaches, cherries, cucumbers, red onion and cheese and top with sliced steak and drizzle with dressing.