We’re fresh off a fun family vacation in Denver, Colorado! Ben’s cousin got married just outside the city this past weekend so we 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?
Little man LOVED the great outdoors. Like, audible giggling while hiking. Our little cub scout. ;)
After eating at restaurants for six days straight, Ben and I are shoveling as much fruits and vegetables into our mouths including this fresh yet incredibly 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 succulent marinated steak, tangy-sweet balsamic vinaigrette, and 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, saute 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. These photos show a tri-tip steak but you could use flank steak or really any steak you like.
Next whip up the steak marinade made from 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 day ahead of time – just stash ’em in the fridge!
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 500-600 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.
This too can all be done a day ahead of time!
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, and crumbled gorgonzola cheese and super ripe 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!
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Balsamic Steak and Peach Salad
Description
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
- 1-1/4lbs tri-tip or flank steak, cut into easily grillable pieces (could use any cut of steak, really!)
- 1/2 cup + 1 Tablespoon balsamic vinegar, divided
- 2 Tablespoons brown sugar
- 3 cloves crushed garlic
- salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1 jumbo or 2 smaller sweet onions, sliced thin
- 2 large ripe peaches, chopped
- 4oz gorgonzola cheese crumbles
- 9oz 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 mix. Add steak then marinate for 30 minutes or up to 8Â 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 color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool - can be done up to a couple days ahead of time.
- Preheat a well-oiled 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 - can be done 1 day ahead of time.
- For the Honey-Balsamic Vinaigrette:Â Add ingredients into a blender then blend until smooth.
- Divide lettuce, steak, caramelized onions, peaches, and cheese between bowls then top with vinaigrette and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Omg! This is. Mind-blowing culinary experience. So yummy!
So glad you enjoyed, Cathy!
[…] My absolute favorite salad of all time Balsamic Steak and Peach Salad […]
[…] ended up searing the peaches on the skillet (because again, our grill is busted) and made a quick balsamic steak to go with the peaches. From there, all we had to do were throw in some fresh greens and gorgonzola […]
[…] ended up searing the peaches on the skillet (because again, our grill is busted) and made a quick balsamic steak to go with the peaches. From there, all we had to do were throw in some fresh greens and gorgonzola […]
[…] Iowa Girl Eats: Balsamic Steak and Peach Salad […]
[…] The Recipe can be found HERE […]
[…] The Recipe can be found HERE […]
Hi! I love your site and use it every week when I plan meals. I have been wanting to make this recipe since I first saw your post about it. Finally made it tonight and it was AMAZING. Just as tasty as the pictures make it look. Thanks for always giving me great recipe ideas. :)
YAY! So glad to hear as this is one of my favorites too! :) Thanks for the feedback.
Kristin,
When you make the steak ahead of time, do you warm it slightly before topping your salad with it? This looks absolutely delicious enough to eat right from my monitor!
Thanks!
Nope, I just eat it cold – it’s SO good!
I am loving this salad!! I also just read your post on the CO trip and I just LOVE your vaca posts. So fun! Question- how long do you think this dressing would keep in the fridge? ps- you are just beyond adorable. Keep up whatever you are doing bc you look amazing! You inspire me.
It should keep about a week! And you are too kind!!
Thank You!!!!….We have company coming for the weekend and steak was on the menu….This is perfect! Excellent timing!
I love good steak! Looks irresistible! :)
I am making this recipe this weekend. My mouth is watering. So glad you always enjoy Denver!! Can’t wait to read about other places you tried while you were here. :)
I miss your posts on your workouts! It was great motivation for me knowing that you were running outside when it was 90+ degrees outside! :) Are you still running?
No, unfortunately. I haven’t had the energy to do more than walking and light hiking since I was diagnosed with Celiac Disease. :/
Loving the flavor combos in this dish! Your salads are always my fav!