Grilled Steak Salad with Peaches and Burrata Recipe
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Sweeten your summer grilling routine with this sensational grilled steak salad with peaches and burrata from Spoon Fork Bacon. Featuring tender, flavorful grass-fed beef from New Zealand, this recipe is sure to be a favorite in your home!
Ingredients:
For the Steak:
- 1 lb. New Zealand grass-fed New York strip steak (Tip: Look for the Taste Pure Nature logo)
- 2 tablespoons oil
- Salt
- Pepper
For the Vinaigrette:
- 2 tablespoons cilantro, minced
- 1 tablespoon oregano, minced
- 1 tablespoon shallot, minced
- 1 teaspoon red pepper flakes, crushed
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 3/4 cup extra virgin olive oil
- Salt
- Pepper
To Serve:
- 6 cups baby arugula
- 1 yellow peach, pitted and thinly sliced
- 1/8 red onion, thinly sliced
- 8 oz burrata cheese
- 10 cherry tomatoes, halved
Directions:
For the Steak:
- 1. Preheat grill to 375˚F.
- 2. Pat steak dry, brush each side with oil, and season both sides with salt and pepper.
- 3. Place steak onto hot grill and cook for 4 minutes with lid closed.
- 4. Flip the steak, and continue to grill, with the lid open, until steak reaches your desired level of doneness (125-130˚F for medium).
- 5. Remove steak from heat and transfer to a cutting board. Allow steak to rest for 8 to 10 minutes before slicing against the grain.
For the Vinaigrette:
- 6. To a mixing bowl, add cilantro, oregano, shallot, red pepper flakes, garlic, lime juice and lime zest.
- 7. Drizzle olive oil into the mixture and whisk together.
- 8. Season with salt and pepper. Set aside.
To Serve:
- 9. In a mixing bowl, toss arugula with 1/2 the vinaigrette. Spread dressed arugula onto a large platter.
- 10. Top arugula with sliced steak, peaches, red onion, and cherry tomatoes. Tear burrata into small pieces and add to salad.
- 11. Drizzle more vinaigrette over the top and lightly season with salt and pepper.