
Peach & Grilled Skirt Steak Salad
Grab fresh Palisade Peaches while you can!
Peach & Grilled Skirt Steak Salad
Rated 5.0 stars by 1 users
Category
Main
Cuisine
American
Author:
Cortney Smith
Prep Time
20 minutes
Cook Time
20 minutes
Try this recipe with skirt steak from Ranch Foods Direct and fresh Palisade Peaches. Nothing better!

Ingredients
For The Salad:
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1 to 1 ½ pound skirt steak or other thin steak such as Hanger steak or flank steak
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¼ cup olive oil
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¼ cup balsamic vinegar
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1 tablespoon Gather OCC Steak Seasoning
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2 tablespoons orange juice
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1 pinch chili flakes
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2 cloves garlic sliced
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1 tablespoon fresh rosemary
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1 tablespoon honey
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2 peaches, pits removed and halved
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6-8 cups baby salad greens
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20-25 cherries, pitted and halved
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½ cucumber, peeled and thinly sliced
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¼ small red onion, thinly sliced
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½ cup gorgonzola
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Salt and pepper, as needed
For The Dressing
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½ cup olive oil
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2 tablespoons white balsamic vinegar or any flavored vinegar of choice
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1 ½ tablespoons honey
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1 tablespoon or more of fresh tarragon sprigs
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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.