Balsamic Steak and Peach Salad

 A Balsamic Steak and Peach Salad is a vibrant and delicious dish that combines tender grilled steak with the sweetness of ripe peaches, all tossed in a tangy balsamic vinaigrette. It’s perfect for a light, yet satisfying meal. Here’s a recipe you can try:

Ingredients:

For the Salad:

2 boneless ribeye or sirloin steaks (about 6 oz each)

2 ripe peaches, pitted and sliced

4 cups mixed greens (such as arugula, spinach, or spring mix)

1/4 red onion, thinly sliced

1/4 cup crumbled feta cheese or goat cheese (optional)

1/4 cup toasted pecans or walnuts (optional)

For the Balsamic Dressing:

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup (for sweetness)

Salt and pepper, to taste

Instructions:

1. Prepare the Dressing:

In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined. Set aside.

2. Cook the Steak:

Preheat your grill or a grill pan over medium-high heat. Season the steaks with salt and pepper on both sides.

Grill the steaks for about 4-5 minutes per side (depending on thickness and desired doneness). For medium-rare, aim for an internal temperature of about 130°F (54°C). Let the steaks rest for 5 minutes before slicing them thinly against the grain.

3. Assemble the Salad:

In a large bowl, combine the mixed greens, sliced peaches, and red onion.

Drizzle half of the balsamic dressing over the salad and toss gently to combine.

4. Top the Salad:

Arrange the sliced steak on top of the salad.

Sprinkle with crumbled feta or goat cheese and toasted nuts (if using).

5. Finish and Serve:

Drizzle the remaining dressing over the salad and serve immediately.

This Balsamic Steak and Peach Salad is a perfect blend of savory, sweet, and tangy flavors

, ideal for a summer meal or any time you want a fresh, flavorful dish.