Grilled Steak and Peach Salad
Ingredients
The salad
-
1
lb
flank steak
-
1
8 oz bag
arugula
-
2
avocados, sliced
-
2
peaches, sliced
-
2
cobs
corn, grilled and sliced off the cob
-
½
cup
goat cheese
The marinade/dressing
-
2
cloves
garlic
-
2
tbsp
dijon mustard
-
½
cup
balsamic vinegar
-
¾
cup
olive oil
-
1
tbsp
rosemary
-
1
tbsp
oregano
-
to taste
salt + pepper
Instructions
- Mix together all marinade/dressing ingredients and set aside ½ cup for later.
- Add the rest of the dressing to a ziplock bag with the flank steak and marinate for 2 hours to overnight.
- Heat the grill to medium-high heat and cook the steak for about 5 minutes on each side until the internal temperature reaches 140°F.
- Let the steak rest for 10 minutes while preparing the rest of the salad.
- In a large bowl or plate, combine arugula, peaches, avocado, corn, and sliced steak, then top with goat cheese.
- Drizzle the remaining dressing over the salad and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
15g
Sodium
200mg
Cholesterol
50mg
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