Tis the season of juicy Colorado peaches, and I am loving it! Sweet and savory salad combinations are my favorite, especially in the summer months. It’s fun to add seasonal fruit to recipes. So today, we're diving into a flavor-packed summery adventure with my Peach Balsamic Steak Salad. Tender steak, fluffy quinoa, crisp veggies, and the sweetness of ripe Colorado peaches all tossed in a mouthwatering balsamic lemon vinaigrette. This salad is truly an experience! 🍑🥩
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How to Make a Peach Balsamic Steak Salad
Ingredients
- 2 Peaches
- 1 Cucumber
- 1 Cup Cherry Tomatoes
- 1 Cup Snap Peas chopped
- 1 Tablespoon Fresh Basil
- 1 Cup Quinoa
- 1 Cup Chicken Stock
- 1 Tablespoon Garlic Powder
- 2 Steaks
Balsamic Lemon Vinaigrette
- 1 Lemon juiced
- ¼ Cup Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Basil dried
- 1 Tablespoon Honey
- 1 Tablespoon Garlic minced
Check out the recipe video on Instagram!
Step-By-Step Instructions
Let’s start with the the quinoa! Add 1 cup of quinoa to 2 cups of water or broth in a medium pot on the stove. Bring to a boil over medium heat. Once it starts boiling, put the heat to low, cover and let it simmer for about 15 minutes. Fluff the quinoa with a fork and if you desire—add a little bit of salt, garlic powder, and lemon juice for extra flavor.
While the quinoa cooks, chop all of the veggies and peaches into bite sized pieces. Mince the herbs & make the balsamic lemon dressing. To make the balsamic lemon vinaigrette, mix the lemon juice, balsamic vinegar, olive oil, basil, honey, garlic, and stir until well combined. Next, you’ll make the steak!
How To Cook A Perfect Steak!
Cooking a perfect steak is simpler than it seems, and I have to give it to my husband for teaching me this skill! To achieve the absolute perfect medium-rare steak put the cast iron on the stove on high heat. Add a drizzle of olive oil and let it heat up with the cast iron. Once the cast iron skillet is hot, add the steak to the cast iron (be careful—the olive oil will splash up). The steak will cook to a perfect medium-rare after about 3-4 minutes per side in the cast iron. Steak is generally safe to eat once it’s reached an internal temperature of 125°F in the skillet, then 130°F-135°F once it has been removed from the skilled and rested for 5 minutes. Cut into bite sized strips.
Assemble The Salad
Once the quinoa has cooled, mix in the peaches, cucumber, tomatoes, fresh basil, & snap peas. Pour the dressing over the salad and mix well. Top it all off with the crusted medium rare steak & enjoy this seasonal Peach Balsamic Steak Salad. It is truly perfection! ✨
How To Tell A Peach Is Ripe?
Peaches are the most ripe at the end of summer in Colorado. The key to enjoying the juiciest, most flavorful peach is picking it at the perfect moment of ripeness.
For most varieties, peaches are ripe and ready to eat when they give slightly to gentle pressure and have a sweet smell. The skin should also have a vibrant orange/red color and be free of any green undertones.
Peak peach season varies depending on the variety and location, but you can usually find the ripest peaches from late spring to early fall. Local farmers' markets and orchards are great places to find the freshest, ripest peaches, that are picked at the peak of perfection!
What Kind Of Steak Is Best To Use On This Peach Balsamic Steak Salad?
For this Peach Balsamic Steak Salad, you'll want to use a tender cut of steak that cooks quickly and remains juicy and flavorful. Sirloin steak is a flavorful cut that is relatively tender and cooks quickly. It's a great choice for salads. Strip steak, or New York strip is known for its tenderness and rich flavor. Tenderloin, or filet mignon is the most tender cut of beef, but it can be more expensive. It's incredibly tender and perfect for salads where you want a melt-in-your-mouth texture! Flank steak is a more budget friendly option—it’s lean and flavorful, but it can be a bit tough if not cooked and sliced correctly. Marinating it can help tenderize it and add flavor!
Choose a steak based on your preference in the areas of tenderness, flavor, and budget. Whichever cut you choose, make sure to cook it to your desired level of doneness and let it rest before slicing it thinly for the salad.
Frequently Asked Questions
I recommend using a tender cut like sirloin, or strip steak for the best results.
Absolutely! Feel free to experiment with other fruits like mango or strawberries for a different flavor profile.
Personally, I like to just season the steak with salt and pepper, or my favorite steak rub. Of course feel free to marinade the steak in balsamic vinegar, or your favorite marinade! If you do, it's best to marinate the steak for at least 30 minutes to allow the flavors to penetrate the meat.
Yes, you can prepare the components of the salad ahead of time and assemble it just before serving for the freshest taste.
Yes, this salad is gluten-free as long as you use a gluten-free balsamic vinegar.
To make the balsamic lemon vinaigrette, simply whisk together balsamic vinegar, olive oil, honey, dried basil, and garlic in a bowl until well combined.
Yes, grilling the peaches can add a delicious smoky flavor to the salad. Simply brush them with a little oil and grill for a few minutes on each side until tender.
This salad is already quite filling with the steak and quinoa, but you can serve it with a side of gluten free sour dough bread or a light soup for a more substantial meal.
Enjoy!
I hope you savor each bite of this Peach Balsamic Steak Salad! Delicious steak, the juicy peaches, the crisp veggies, and the tangy balsamic vinaigrette all come together beautifully for the perfect blend of summery flavors and textures. So, grab those ripe peaches while you can and indulge in this delightful salad that's sure to become a favorite at your table. Cheers to summer and all it’s delicious seasonal produce! 🌿🍑
Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy
Peach Balsamic Steak Salad
Ingredients
Method
- Let’s start with the the quinoa! Add 1 cup of quinoa to 2 cups of water or broth in a medium pot on the stove. Bring to a boil over medium heat. Once it starts boiling, put the heat to low, cover and let it simmer for about 15 minutes. Fluff the quinoa with a fork and if you desire—add a little bit of salt, garlic powder, and lemon juice for extra flavor.
- While the quinoa cooks, chop all of the veggies, peaches, and herbs & make the balsamic lemon dressing. In a small bowl mix the lemon juice, balsamic vinegar, olive oil, basil, honey, and garlic—mix well!
- To achieve the absolute perfect medium-rare steak, put a cast iron on the stove on high heat. Add a drizzle of olive oil and let it heat up with the cast iron. Once the cast iron skillet is hot, add the steak to the cast iron (be careful—the olive oil will splash up). The steak will cook to a perfect medium-rare after about 3-4 minutes per side in the cast iron. Every stove is different, so keep your eye on the steak. You’ll know it’s done when the internal temperature reaches 125°F in the skillet then 130°F-135°F once it has rested for 5 minutes!
- Once the quinoa has cooled, mix in the peaches, cucumber, tomatoes, fresh basil, & snap peas. Pour the dressing over the salad and mix well. Top it all off with the crusted medium rare steak & enjoy this seasonal Peach Balsamic Steak Salad—it is perfection!
Taylor says
This was so delicious. Love the lemon balsamic dressing. Such an amazing summer salad & ingredient combination!