Peak-summer on a platter: charred-sweet grilled peaches, juicy sliced steak, avocado, and candied pecans over greens, all brought together by a peach vinaigrette that steals the show.
Salad: 2 lbs flank steak · 4 cups spinach · 4 cups spring mix · 1 red onion, sliced · 3–4 peaches, sliced · 2 avocados, diced · 1 cup maple-glazed pecans · salt & pepper
Marinade: ¼ cup Tuscan Herb Olive Oil · 2 Tbsp Ripe Peach White Balsamic · 1 Tbsp garlic · ¼ cup soy sauce (optional)
Vinaigrette: ¾ cup Tuscan Herb Olive Oil · 4 Tbsp Ripe Peach White Balsamic · 2 ripe peaches · 2 Tbsp garlic · 1 Tbsp Dijon · 1 Tbsp honey · salt & pepper
Instructions
Whisk the marinade and coat the steak; rest 30 minutes (or up to overnight).
Blend all the vinaigrette ingredients until smooth; taste and adjust.
Heat a grill to medium-high. Grill the steak to your liking (~4–5 min per side for medium-rare); rest 10 minutes, then slice thin against the grain. Grill the peach slices 1–2 minutes per side, just to mark and soften.
Pile the greens with onion, avocado, and pecans. Top with the sliced steak and grilled peaches. Drizzle generously with the peach vinaigrette.
Chef's Notes
Grill firm peaches — very ripe ones fall apart and burn.
Always slice steak against the grain for tenderness.
Make It Yours
Swap grilled chicken or shrimp for the steak.
Add crumbled goat cheese or feta.
Allergens: contains tree nuts (pecans); soy (optional).
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