Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Grilled Steak, Arugula, & Peach Salad

Share this post

For me, summertime means peaches, patios, and food cooked outside. To enjoy all the summer has to offer this is one of my favorite summertime salads. This is a perfect fast weeknight dinner or it makes a great potluck or picnic addition.

I am not a big red meat fan as I personally find it hard to digest and it can be inflammatory in nature. However, in the summertime, I will indulge in a grilled steak or this steak salad definitely hits the spot.

This salad is packed with protein, fiber, iron, antioxidants, and vitamins. I find it is a perfect way to enjoy a little grilled steak without feeling heavy or bloated afterward. This salad brings together all the flavors of summer and packs a whopping 34g of protein, 4g of fiber, and only 22 carbs.


Grilled Steak, Arugula, & Peach Salad

This dish is truly a plate of summertime flavors!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 people



  • 8 oz lean grass-fed tenderloin
  • 1 tbsp avocado oil
  • pinch sea salt & fresh ground pepper
  • 2 medium ears of corn, husks removed
  • 3 large peaches, pits removed and cut into quarters
  • 1 pint mixed cherry tomatoes
  • 2 cups arugula
  • 2 cups microgreens
  • 1/2 cup cilantro or curly pasley
  • 1 medium red onion, peeled and sliced in half


  • 6 tbsp avocado or cold pressed olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • pinch sea salt and fresh ground pepper


  • Preheat grill. Brush steak and corn with oil and season with salt and pepper and place on grill. Grill steak/corn about 6-8 minutes per side over medium heat. Cook longer if you like your meat more well-done. Corn will take about 10-15 minutes, rotating every 5 minutes. Remove the meat and corn and let it rest.
  • Add the peach quarters and onion halves onto the grill and grill for a few minutes to get grill marks and to slghtly carmalize.
  • Arrange the greens on a large serving platter. Cut the kernals off the corn and add onto the platter, along with the tomatoes.
  • Remove the peaches and onions from the grill. Quarter the onion and peaches and add to the salad.
  • Slice the steak into fine strips and lay on top of the platter.
  • Place all dressing ingredients into a jar with a lid and shake. Pour over the salad and give it a gentle toss.


This salad is best served right away.
The dressing will last in the fridge for 3-5 days in an airtight glass container.

Share this post

Sign up for my newsletter to never miss out on your dose of wellness wisdom!