Nothing says summer like a nice grilled salad.The peaches added a fresh and sweet summer twist to a classic grilled steak salad.
Ingredients:
1 lb. skirt steak, fat trimmed
¼ cup balsamic vinegar
1 clove garlic, minced
1 Tbsp packed light brown sugar
1 Tbsp vegetable oil
Kosher salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
Juice of 1 large lemon
6 cups baby arugula
2 ripe peaches, thinly sliced
⅓ cup crumbled blue cheese or feta
Directions:
In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
Grill until desired temperature, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
Dressing
In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.
Serves: 4
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