Grilled Peach and Steak Salad

There is nothing that screams summer like Grilled Peach and Steak Salad, and it’s all cooked outside on the barbecue.

Featured Ingredients

Lettuces contain several incredibly unique, health-promoting compounds not found in other vegetables. These include a special carotenoid called lactucaxanthin, which demonstrates anti-diabetic activity, as well as the compounds lactucin and lactucopicrin, which have potent pain-reducing properties and gentle sleep-inducing effects.

Peaches are full of beneficial phytonutrients, especially polyphenols, but higher levels (as much as 3 to 5-fold) are found in the peel so make sure to enjoy the whole fruit. 

The numerous health benefits attributed to basil are credited to the diverse array of phytonutrients and volatile oils found within it. Some of the health benefits associated with different varieties of basil include a role in maintaining dental health, benefits to cardiovascular health, antidepressant-like effects, and anti-cancer effects to name a few.

Basil Nutrients

Peach Nutrients

Grass-fed Beef Striploin Nutrients

Grilled Peach and Steak Salad

Nutrivore Score: 328

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 514kcal

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Ingredients

• 1 pound striploin steak New York strip or flat iron, flank, top sirloin
• 1 teaspoon salt
• 1/2 teaspoon pepper ground
• 1/2 teaspoon cayenne
• 6 peaches firm, halved and pitted
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon mustard bottled
• 2 cups basil leaves
• 8 cups mixed greens

Instructions

• Preheat gas or charcoal grill to medium-high heat.
• Season steak with salt, pepper and cayenne. Grill the steak for 4 to 5 minutes per side for medium doneness. Remove from the grill and let rest for 15 minutes.
• Reduce grill temperature to medium. Dip the cut side of the peaches in 2 tablespoons olive oil. Grill peaches cut-side-down for 3 to 4 minutes, until grill-marks form and they start to caramelize. Flip and grill for 1 additional minute on the other side. Remove from the frill and set aside.
• In a small bowl, whisk together the remaining 3 tablespoons of olive oil, balsamic vinegar, and mustard. Set dressing aside.
• Slice steak against the grain into thin slices.
• Toss basil leaves and mixed greens with dressing. Top with grilled peach halves, sliced steak, and serve.

Nutrition

Nutrition Facts

Grilled Peach and Steak Salad

Amount per Serving

Calories

514

% Daily Value*

Fat

 

35

g

54

%

Saturated Fat

 

10

g

63

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

21

g

Cholesterol

 

69

mg

23

%

Sodium

 

707

mg

31

%

Potassium

 

771

mg

22

%

Carbohydrates

 

27

g

9

%

Fiber

 

4

g

17

%

Sugar

 

20

g

22

%

Protein

 

26

g

52

%

Vitamin A

 

2399

IU

48

%

Vitamin C

 

30

mg

36

%

Calcium

 

54

mg

5

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Plums or nectarines can also be swapped in for the peaches.