Grilled Steak & Peach Salad with Peach Vinaigrette

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.

Ingredient Spotlight. Our Ripe Peach White Balsamic Vinegar is the backbone of the dressing — sweet, bright, and unmistakably summer — whisked with our Tuscan Herb Infused Olive Oil, which also doubles as the steak marinade.

Ingredients

• 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

1. Whisk the marinade and coat the steak; rest 30 minutes (or up to overnight).
2. Blend all the vinaigrette ingredients until smooth; taste and adjust.
3. 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.
4. 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).

That Peach balsamic makes a dressing people ask about — come taste it at the shop.