Peach Steak Caprese Salad (Edit recipe)

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If summer made a salad, this would be it. Juicy peaches, sun-ripened tomatoes, and tender steak come together in a fresh, flavor-packed twist on the classic Caprese. It’s sweet, savory, and just bougie enough to impress at your next cookout. Think backyard BBQ meets farmers market chic. Serve it up warm or chilled with a drizzle of balsamic glaze and prepare for everyone to ask you for the recipe.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

16

Serves: 2

Ingredients

Steak marinade

1 whole Beef Large NY Strip Steak - US Wellness Meats
1 Tbsp White Miso Paste
1 Tbsp Coconut Aminos
1 Tbsp Garlic Olive Oil - Kosterina
1 Tbsp Apple Cider Vinegar
1 tsp Honey - True Love Honey
.5 tsp Ginger, Ground
.5 tsp Garlic Powder

Salad

2 whole Peaches, sliced
2 - 3 whole Tomato, Heirloom, sliced
1 tsp Organic Balsamic Glaze
.25 cup Basil, Fresh
1 - 2 tsp Garlic Olive Oil - Kosterina
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate your steak for 1-24hrs (overnight works great).
Grill or sear to desired doneness (medium-rare recommended), then let rest before slicing thinly against the grain.
On a large platter or plate, layer sliced peaches, tomatoes, and steak in a Caprese-style layout.
Top with fresh basil leaves
Finish with a generous drizzle of olive oil and balsamic glaze. Sprinkle with salt, pepper, and optional crushed red pepper or flaky salt.
Best served room temp or lightly chilled

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	10 g
Carbohydrates:	35 g
Protein:	7 g
Cholesterol:	13 g
Sodium:	742 mg
Fiber:	0 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated per serving.