Steak and Summer Peach Salad (Edit recipe)

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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!

PREP TIME

20 minutes

COOK TIME

13 minutes to 15 minutes

INGREDIENTS

22

Serves: 2-4

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Ingredients

steak/marinade

chimichurri

salad

  • 5 - 6 cups Arugula, or greens of choice
  • 1 - 2 whole Peaches, pitted, sliced (1-2 depending on size and preference)
  • .5 cup Grape Tomatoes, sliced in half
  • 8 oz Burrata
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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My Notes:

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About This Recipe

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.
Coconut Free Egg Free GAPS Gluten Free Grain Free Keto Meat Nut Free Salads Shellfish Free

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2 responses to “Steak and Summer Peach Salad”

  1. What a beauty! Always super happy when chimichurri is involved. 🥰

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