Grilled Steak and Peach Salad with Blue Cheese and Red Wine Vinaigrette

A homemade red wine vinaigrette is drizzled over succulent grilled peaches and tender, thinly sliced, steak mingling in a salad of baby spinach, pecans and blue cheese crumbles. This grilled steak and peach salad is a showstopper!

This week I felt great. I felt like I could conquer the world, but I ended up just taking pictures of salads instead. I’m OK with that trade off, though this grilled steak and peach salad could probably take over the world by itself. I doubt anyone could resist the bold flavors of this vibrant attack on the taste buds.

If you have never sunk your teeth into a steak salad before, this is the one to try. The bright and tangy red wine vinaigrette really livens up the meaty steak. You’ll be sopping up every last drip with forkfuls of tender steak and freshly grilled peaches. Pecans provide a welcoming crunch in each bite, while pungent blue cheese cuts through the acidity of the vinaigrette.

This is the ideal recipe if you are looking for a healthier cookout menu, or just a more robust salad. This grilled steak and peach salad can just as easily be made outdoors on the grill, or in your favorite skillet on your stove top. However, if you are making it indoors, you can still feature the showstopping grill marks on the peaches by using a cast iron grill pan. I love using this grill pan whenever I don’t want to fuss with an outdoor cookout, but I still want an impressive presentation.

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Print Recipe

Grilled Steak and Peach Salad with Blue Cheese and Red Wine Vinaigrette

A homemade red wine vinaigrette is drizzled over freshly grilled peaches and tender, thinly sliced, steak, which mingles in a salad of baby spinach, pecans and blue cheese crumbles.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Salad

Cuisine: American

Servings: 4 servings

Author: Fox Valley Foodie

Ingredients

• 5 oz baby spinach
• 12 oz sirloin steak
• 3 peaches sliced
• 4 oz pecans
• 4 oz blue cheese crumbles

Red Wine Vinaigrette

• 1/4 cup red-wine vinegar
• 1 tbsp dijon mustard
• 1 tsp sugar
• Salt and black pepper to taste
• 1/2 cup extra-virgin olive oil

Instructions

• Grill steak in skillet or on outdoor grill until it reaches desired doneness, flipping once.
• Let rest 10 minutes.
• Grill sliced peaches until warmed, but not mushy, while steak is resting.
• Slice steak thinly against the grain,
• Assemble salad by adding spinach to a bowl, topping with steak, peaches, pecans, and blue cheese.
• Drizzle over red wine vinaigrette to taste.

Red Wine Vinaigrette

• Add all ingredients, minus oil, to a bowl and whisk to combine.
• While whisking vigorously slowly pour oil in a steady stream to incorporate.

Notes

Pecans and blue cheese can be found in 4 oz packages, however if you are unable to determine 4 oz measurements, use roughly 1 cup of each.

*Calories listed are a vague estimate and accuracy should not be assumed.

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