Steak and Summer Peach Salad
When summer peaches hit those local fruit stands it’s time for all the peachy things and that includes savory eats as well. The pairing of skirt steak and peaches is remarkably delicious and a must try this season! I've used the PRIMAL PALATE STEAK SEASONING in both the marinade and chimichurri - literally the "chef's kiss" to this dish! The skirt steak cut of beef lends itself to a lovely marinade so don't skip letting it soak in that for at least 6 hours, overnight for optimal flavor!
20 minutes
13 minutes to 15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1811 |
| Fat: | 173 g |
| Carbohydrates: | 27 g |
| Protein: | 22 g |
| Cholesterol: | 99 g |
| Sodium: | 103 mg |
| Fiber: | 4 g |
| Sugars: | 15 g |
| Calculated for total recipe. | |
Serves: 2-4
Ingredients
steak/marinade
- 1 whole1 whole1 whole Skirt Steak - US Wellness Meats, typically around 14oz, can sub flank steak
- .5 cup.5 cup.5 cup Avocado Oil, or good quality olive oil
- .5 cup.5 cup.5 cup Red Wine Vinegar
- 3 - 4 cloves3 - 4 cloves3 - 4 cloves Garlic, finely chopped with a pinch of salt
- 1 Tbsp1 Tbsp1 Tbsp fresh Oregano, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Steak Seasoning
chimichurri
- 2 Tbsp2 Tbsp2 Tbsp Chives, fresh, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, fresh, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp fresh Oregano, finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Shallot, fresh, finely chopped
- 2 - 3 cloves2 - 3 cloves2 - 3 cloves Garlic, fresh, finely chopped
- 1 tsp1 tsp1 tsp Primal Palate Steak Seasoning
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Lemon, zest & juice
- .75 cup.75 cup.75 cup Avocado Oil, or good quality olive oil
salad
- 5 - 6 cups5 - 6 cups5 - 6 cups Arugula, or greens of choice
- 1 - 2 whole1 - 2 whole1 - 2 whole Peaches, pitted, sliced (1-2 depending on size and preference)
- .5 cup.5 cup.5 cup Grape Tomatoes, sliced in half
- 8 oz8 oz8 oz Burrata
Process
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
- Place skirt steak in a non reactive container or zipper bag. Prepare marinade by placing all the ingredients in a shallow bowl or jar, then whisk or shake to combine. Pour over the steak and place it in the fridge for a minimum of 4-6 hours or overnight for optimal flavor.
- When ready to grill, remove the steak from the fridge and allow it to come to room temperature for about 30 minutes. Cold meat on a hot grill will cause it to seize up and become tough, this is the case with most proteins.
- While the meat sets, prepare chimichurri by adding all ingredients, except the oil, to a bowl, mixing to combine. Pour oil in as you whisk to fully combine, set aside.
- Grill skirt steak to your preference, we like to go for around 130-135℉ so there is still some pink showing. When done, remove to a cutting board and allow to rest for 10 minutes.
- While the steak rests, assemble the salad. Place the arugula in a bowl, whisk the chimichurri then spoon 2-3 tablespoons over the arugula, add a pinch of salt and toss to coat. Spread onto serving platter, arranging peaches, tomatoes and burrata on top as desired.
- Slice the steak into thirds or fourths, then cut those sections AGAINST THE GRAIN, into thin strips. If you don’t cut against the grain, you will end up with very chewy pieces of meat, which are not very enjoyable. Place steak slices on top of the salad and drizzle more of the chimichurri around the entire salad, being sure to get some on the peaches/burrata.
- Serve immediately and enjoy all summer long.
Notes
If you use flank steak instead, you may need a bit more marinade if it's closer to 2 lbs, you want enough to cover the entire steak while it marinates.
Add a Note
My Notes:
About This Recipe
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2 responses to “Steak and Summer Peach Salad”
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What a beauty! Always super happy when chimichurri is involved. 🥰
Right?! The fresh oregano pairs so great with chives in that chimi – truly so delish!