grilled steak and peach salad in a bowl

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!

grilled steak and peach salad in a bowl

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

balsamic vinaigrette being drizzled over fresh peaches

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!

grilled steak on a peach salad

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.

knife cutting steak against the grain

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!

steak grilling on a fiery grill

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!

grilled steak and peach salad in a bowl

Balsamic Steak and Peach Salad


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


serves 4

  • 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


  1. 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 8 hours.
  2. 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.
  3. 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.
  4. For the Honey-Balsamic Vinaigrette: Add ingredients into a blender then blend until smooth.
  5. Divide lettuce, steak, caramelized onions, peaches, and cheese between bowls then top with vinaigrette and serve.

This recipe is courtesy of Iowa Girl Eats,

photo collage of steak and peach salad