Grilled Peach and Steak Salad
Nutrivore Score: 328
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.