Steak Salad with Peaches and Goat Cheese
Steak Salad with Peaches and Goat Cheese
About this recipe:
This unique salad covers all the bases - fresh fruit, protein and delicious, tangy cheese. It's exactly what you need for that midday summer pick me up - or even as a treat after work!Ingredients
For the Steak:
- 1.5 lbs. skirt, flank, or hanger steak, trimmed of fat
- 7 cloves of garlic, minced
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- ¼ tsp. red pepper flakes, crushed
- 2 TBSP. fresh lemon juice
- 2 tsp. lemon zest
- ¼ cup Kosterina Original Extra Virgin Olive Oil
- 4 TBSP. fresh Italian parsley, minced
For the Salad:
- 6 cups tender lettuce greens (Romaine, Bibb, Arugula)
- 2 medium yellow peaches (or nectarines), cut into wedges
- 2 oz. goat cheese, crumbled
- 2 TBSP. shelled roasted pistachios, chopped
For the Dressing:
- 4 TBSP. Kosterina Original Extra Virgin Olive Oil
- 2 TBSP. Sherry vinegar
- 1 tsp. Dijon mustard
- ½ tsp. sea salt
- 1 TBSP. raw honey
Directions
For the Steak:
- Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
- Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
- Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
- Prepare the dressing by placing all the ingredients in a jar and shaking it well.
- Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.
