Balsamic Grilled Steak Salad With Peaches


  • 1 lb. skirt steak, fat trimmed
  • 1/4 c. balsamic vinegar
  • 1 clove garlic, minced
  • 1 tbsp. packed light brown sugar
  • 1 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil
  • Juice of 1 large lemon
  • 6 c. baby arugula
  • 2 ripe peaches, thinly sliced
  • 1/3 c. crumbled blue cheese or feta


  1. In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
  2. Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
  3. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
  4. Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
  5. Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

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