• Alessandra DeNardo

Steak Salad with Grilled Peaches

This salad is multi-purpose and perfect for summer. I see it as a weeknight dinner salad if you want to eat something low-carb but delicious and filling. I also see it at a BBQ as the main event, or a huge version at a larger party. The flavors of the steak, goat cheese, blistered cherry tomatoes, spicy corn, and sweet peach pair together so perfectly that I seriously suggest you try this. The ratios below served 4.


  • 1 package of steak of your choice. I used skirt steak

  • 2-3 ears of corn (depending on size)

  • 2 ripe peaches

  • 1 medium red onion, sliced. Use half if that's too much for you

  • 1 package of goat cheese (amount to taste)

  • 1 small package of cherry tomatoes

  • 1 package mesclun greens

  • OPTIONAL but recommended: Cilantro!

  • As always... you'll need olive oil, salt, red/black pepper, garlic powder, oregano, and balsamic vinegar. My usual suspects.

  • You also need aluminum foil to prepare the corn. If you don't have, do my instructions without it.


  1. Prepare steak: coat steak in salt, garlic powder, and black pepper and let rest on a plate at room temperature.

  2. Prepare corn: Preheat Oven to 425. Coat corn in olive oil, salt, and a generous amount of RED PEPPER. Wrap in foil completely and place in oven for 25-30 min, flipping halfway through. When the corn is done, it should be slightly browned in some spots. When cooled, cut off the cob.

  3. Prepare tomatoes: LIGHTLY coat cherry tomatoes in olive oil, balsamic vinegar, salt, and oregano (if you'd like)... about 15 min into the corn cooking, add the cherry tomatoes. When they are done, they will be slightly blistered but not too mushy.

  4. Prepare peaches: Cut peaches 4 ways into large slices. On a grill or cast iron skillet, caramelize both sides of the peach. It will take about 3 min per side. I used butter in a cast iron skillet to avoid sticking.

  5. Place all prepared salad ingredients aside and let cool. You don't want hot items on your greens !

  6. Sear steak in a cast iron skillet or grill until desired temperature.

  7. Let steak rest at least 10 minutes and slice.

  8. Assemble salad: Lay lettuce on a large plate. Lightly dress with olive oil, balsamic vinegar, and black pepper.

  9. Top with all salad ingredients, goat cheese, and cilantro.

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