SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 20 min
1 lb sirloin steak
4 cups of mixed greens
1/4 medium red onion
1/4 cup goat cheese crumble
1/4 cup pecans
1/4 cup basil leafs
1 rosemary sprig
1 tsp dried rosemary
3 garlic cloves
balsamic glaze (you can sub for regular balsamic)
In a bowl, combine the steak, olive oil, minced garlic, dried rosemary, salt, and pepper. Rub the mixture onto the steak, coating it evenly. Cover and set aside to marinade.
While the steak marinades, halve the peaches, remove the core and quarter each of the halves. Slice the red onion thinly. Roughly chop the pecans.
Over medium high, heat a slightly greased cast iron or a skillet. Add peaches and sear until golden brown, about 1 min on each side. Remove from the pan and set aside.
Add a generous splash of oil into the pan. Add the steak and rosemary sprig and sear for about 3-5 minutes per side, or until it reaches your desired level of doneness. Remove from the pan and let it rest for a few minutes. Slice the steak into thin strips.
On a plate, combine the mixed salad greens, sliced seared peaches, crumbled goat cheese, sliced red onions, and chopped pecans. Add the sliced grilled steak to the salad. Drizzle the balsamic glaze over the salad or serve it on the side. Garnish with fresh basil leaves and enjoy!
This Grilled Steak and Peach Salad with Balsamic Glaze is a satisfying and protein-rich dinner option. The combination of grilled steak, juicy peaches, creamy cheese, and crunchy nuts creates a delightful balance of flavors and textures. The mixed salad greens provide the necessary leafy greens in the dish.