Grilled Peach & Flank Steak Salad with Citrus Dressing
This vibrant salad combines the savory richness of grilled flank steak with the sweet caramelization of grilled peaches, taking advantage of fresh, juicy summer fruits. The bright citrus dressing adds a refreshing zing that perfectly complements the hearty ingredients. Ideal for a light lunch or a satisfying dinner, this dish delivers a wonderful balance of flavors and textures. Enjoy your meal with a side of homemade sorbet, using the leftover citrus juices for an extra treat!
6
Servings
180
Calories
17
Ingredients
Ingredients
orange
1 (juiced)
lime
1 (juiced)
lemon
1 (juiced)
white wine vinegar
1/4 cup
shallot
1 tablespoon (minced)
sugar
1 tablespoon
canola oil
3/4 cup
flank steak
1 lb
bottled Italian dressing
1 cup
olive oil
2 tablespoons
peaches
6 (halved and pitted)
salt and pepper
to taste
mixed baby lettuces and spring greens
1 small bag (washed)
romaine lettuce
4 cups (chopped)
red pepper
1 (cut into thin strips)
toasted pecans
1 cup
goat cheese
4 ounces (crumbled)
Instructions
1
In a medium bowl, whisk together the orange juice, lime juice, lemon juice, white wine vinegar, minced shallot, sugar, salt, and pepper.
2
Slowly drizzle in the canola oil while whisking continuously to emulsify the dressing. Set aside.
3
Place the flank steak in a shallow dish and pour the bottled Italian dressing over it, ensuring it’s well-coated. Cover and marinate in the refrigerator for at least one hour.
4
Preheat your grill to medium-high heat. While the grill heats, cut the peaches in half and remove the pits. Lightly brush both sides with olive oil.
5
Remove the steak from the marinade and discard the dressing. Grill the steak for about 4-5 minutes per side or until cooked to your desired doneness. For a medium steak, aim for an internal temperature of 135°F (57°C). Once done, let the steak rest for 5 minutes before slicing it thinly against the grain.
6
On the grill, add the peach halves and cook for just 1-2 minutes per side, or until grill marks appear and they are slightly softened. Remove from grill and let cool, then slice into segments.
7
On a large platter or individual plates, arrange the spring mix and chopped romaine lettuce. Top with the sliced steak, grilled peach segments, red pepper strips, toasted pecans, and crumbled goat cheese.
8
Drizzle the citrus dressing over the salad just before serving to ensure freshness.
Nutrition Information
14
Fat
5
Carbs
8.3
Protein
0.8
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Grilled Peach & Flank Steak Salad with Citrus Dressing
How many servings does this salad provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 180 calories.
What type of steak is used in this recipe?
One pound of flank steak is used.
How long should the flank steak marinate?
The steak should marinate in the refrigerator for at least one hour.
What is used as the marinade for the steak?
The steak is marinated in one cup of bottled Italian dressing.
What is the target internal temperature for a medium steak?
The target internal temperature is 135°F (57°C).
How long should you grill each side of the flank steak?
Grill the steak for approximately 4 to 5 minutes per side.
How should the steak be sliced?
The steak should be sliced thinly against the grain after resting for five minutes.
How many peaches are needed for the salad?
The recipe calls for six peaches, halved and pitted.
What is the grilling time for the peaches?
The peaches should be grilled for 1 to 2 minutes per side until softened and grill marks appear.
What citrus juices are included in the dressing?
The dressing includes orange, lime, and lemon juice.
What type of vinegar is used in the citrus dressing?
White wine vinegar is used in the dressing.
What oil is used in the citrus dressing?
The citrus dressing uses 3/4 cup of canola oil.
How do you emulsify the dressing?
Slowly drizzle in the canola oil while whisking the other dressing ingredients continuously.
What kind of cheese is added to the salad?
The salad features four ounces of crumbled goat cheese.
What types of nuts are used?
One cup of toasted pecans is included in the salad.
What kind of lettuce forms the base of the salad?
A combination of mixed baby lettuces, spring greens, and four cups of chopped romaine lettuce is used.
Is there red pepper in this recipe?
Yes, one red pepper cut into thin strips is added as a topping.
How much protein is in each serving?
There are 8.3 grams of protein per serving.
What is the fat content per serving?
Each serving contains 14 grams of fat.
How many carbohydrates are in a serving?
There are 5 grams of carbohydrates per serving.
How much fiber does one serving provide?
One serving provides 0.8 grams of fiber.
Is sugar used in this recipe?
Yes, one tablespoon of sugar is added to the citrus dressing.
How many ingredients are required in total?
There are 17 ingredients in total.
What is the recommended preparation for the shallot?
The shallot should be minced.
When should the dressing be added to the salad?
Drizzle the citrus dressing over the salad just before serving.
What can you do with leftover citrus juices?
Leftover citrus juices can be used to make homemade sorbet.
What oil is used to brush the peaches?
Two tablespoons of olive oil are used to brush the peaches.
Is this recipe suitable for lunch or dinner?
Yes, it is ideal for both a light lunch and a satisfying dinner.