Balsamic Steak and Peach Salad

We’re fresh off a fun family vacation in Denver, Colorado! We were in town for a wedding and went a few days early to explore, eat, hike, and play the week away in one of our all-time favorite cities in the world.

Is there anything more mesmerizing than a mountain view?

After eating at restaurants for six days straight, we’re shoveling as many fruits and vegetables into our mouths as possible, including this fresh yet filling and satisfying Balsamic Steak and Peach Salad.

I was actually tinkering around with the flavor combination in my head before we left, and the local Colorado peach stands dotting the winding Rocky Mountain roads cemented the idea that sizzling marinated steak plus juicy summer peaches would be a very good thing!

Add balsamic caramelized onions, crumbled gorgonzola cheese, and drizzle the whole thing with Honey-Balsamic Vinaigrette (SWOON!) and I am sold.

This salad is wonderful because all the cooked components can be made ahead of time. Marinate then grill the steak, caramelize the onions, and blend the dressing a day ahead of time then assemble these enormous salads straight from the fridge.

They’re perfect to take to work, school or just pull from the fridge for a quick and easy lunch or dinner!

How to Make This Recipe

Start with a big ol’ steak. I love grilling tri-tip and flank steak, but use whatever you like best.

Next whip up the steak marinade made with balsamic vinegar, brown sugar, crushed garlic cloves, salt, and pepper. The marinade really permeates the steak and creates an incredible crust on the grill.

Toss the steak into the marinade, squish to make sure everything’s covered, then stash in the refrigerator to marinate anywhere from 30 minutes to overnight.

Meanwhile, make the caramelized balsamic onions. The combination of these sweet and tangy onions with the grilled steak is the best bite you can imagine!

Cut 1 jumbo or 2 smaller sweet onions in half, then thinly slice.

Add the onions to a large skillet over medium heat with extra virgin olive oil and a sprinkling of salt then cook, stirring occasionally, until the onions are very soft and deeply caramelized, about 30 minutes. You really don’t have to babysit them too much, just stir every 2-3 minutes and you’ll be fine.

Once the onions are tender, stir in a splash of balsamic vinegar then remove the onions from the heat to cool. The balsamic vinegar gives the sweet onions a hint of tang – so fantastic. These onions can also be done a couple ahead of time.

Next, grill the marinated steak. Heat a well greased grill over high heat for at least 10 minutes (I like to get my grill between around 500 degrees,) then turn the heat down to medium-high and grill the steak for 3-4 minutes per side, depending on how thick it is, with the lid down.

Let the steak rest off the heat for a good 10 minutes before thinly slicing against the grain.

Last step is to make the Honey-Balsamic Vinaigrette. You could certainly use your favorite bottled dressing but this vinaigrette is a cinch to make at home and, like I said — spoon drink worthy.

Add extra virgin olive oil, balsamic vinegar, honey, garlic, salt, and pepper in a blender or food processor then blend until smooth.

Last step is to divide mixed greens between bowls then top with the sliced steak, caramelized onions, crumbled gorgonzola cheese, and juicy summer peaches. Drizzle with Honey-Balsamic Vinaigrette then dig in.

Trust me, this is no wimpy side salad. If you are looking for a fresh yet very large feast – give this recipe a go! Enjoy!

More Plate-Busting Salads

• Big Mac Salad
• Steak Salad with Maple Balsamic Vinaigrette
• Italian Sub Salad
• Fruit and Berry Quinoa Chicken Salad
• Chicken Caesar Salad Pasta
• Jennifer Aniston Salad

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Balsamic Steak and Peach Salad

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by Kristin Porter

Prep: 30 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 4

GFGluten FreeEFEgg Free

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Balsamic Steak and Peach Salad is a fresh and filling entree salad that pairs the unforgettable combo of succulent steak with juicy, ripe peach.

Ingredients

• 1-1/4 lbs flank steak
• 1/2 cup + 1 Tablespoon balsamic vinegar, divided
• 2 Tablespoons brown sugar
• 3 cloves garlic, smashed
• salt and pepper
• 2 Tablespoons extra virgin olive oil
• 1 jumbo sweet onion, thinly sliced
• 2 peaches, chopped
• 4 oz gorgonzola cheese crumbles
• 9 oz mixed greens

For the Honey-Balsamic Vinaigrette:

• 1/4 cup + 2 Tablespoons extra virgin olive oil
• 3 Tablespoons balsamic vinegar
• 1-1/2 Tablespoons honey
• 1 clove garlic, roughly chopped
• salt and pepper

Directions 

• Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to combine. Add steak then marinate for 30 minutes or up to 8 hours.
• Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to sear or burn. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool - can be made 2 days ahead of time.
• Preheat a grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain.
• Divide lettuce, steak, caramelized onions, peaches, and cheese crumbles between bowls then top with vinaigrette and serve.

For the Honey-Balsamic Vinaigrette:

• Add ingredients into a blender then blend until smooth. Can be made 3-4 days ahead of time.

Nutrition

Calories: 462kcal, Carbohydrates: 33g, Protein: 15g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Cholesterol: 38mg, Sodium: 387mg, Potassium: 540mg, Fiber: 2g, Sugar: 25g, Vitamin A: 1187IU, Vitamin C: 23mg, Calcium: 206mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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