Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

Grilled Steak, Arugula, & Peach Salad

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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.

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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

Ingredients
  

Salad

  • 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

Dressing

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

Instructions
 

  • 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.

Notes

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

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