Peach Balsamic Steak Salad
Juicy Colorado peaches with quinoa, fresh veggies & herbs, and balsamic lemon dressing. Topped with the perfect steak, and done in 20 minutes...could a salad get any more delicious?
Ingredients
- 2 Peaches
- 1 Cucumber
- 1 Cup Cherry Tomatoes
- 1 Cup Snap Peas chopped
- 1 Tablespoon Fresh Basil
- 1 Cup Quinoa
- 1 Cup Chicken Broth
- 1 Tablespoon Garlic Powder
- 2 Steaks
Lemon Balsamic Dressing
- 1 Lemon juiced
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Basil dried
- 1 Tablespoon Honey
- 1 Tablespoon Garlic minced
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, 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!