This Grilled Skirt Steak Salad with Peaches and Burrata is absolutely delicious, so easy to put together and a total crowd pleaser! Plus, grocers have the best deals on steak during summer months, which is why this type of dish is one of our go-to al fresco entertaining meals!
YIELDS: 5
TOTAL TIME: Prep & Cook – 45 mins; Marinate – 2 hours
Ingredients:
beef marinade
- ½ cup oil
- ¼ cup red wine vinegar
- 3 sprigs rosemary, 1 sprig minced
- 2 teaspoons minced thyme
- 1 teaspoon minced sage
- 3 cloves garlic, minced
steak
- 1 pound skirt steak
- salt and pepper to taste
herb vinaigrette
- 1 bunch basil
- ½ bunch thyme
- 2 green onions, sliced into 1-inch pieces
- 1 garlic clove
- 2 lemons, juiced
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- salt and pepper to taste
assembly
- 8 heaping cups baby kale
- 2 white peaches, seeded and thinly sliced
- 2 yellow peaches, seeded and thinly sliced
- ⅛ thinly sliced red onion
- 2 balls burrata cheese (fresh mozzarella can be used)
- red pepper flakes, optional
INSTRUCTIONS:
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Place all marinade ingredients into a liquid measuring cup and whisk together.
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Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
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Meanwhile make the vinaigrette: Place all vinaigrette ingredients, except for the oil into the well of a blender.
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With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.
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Preheat grill to 375˚F. Remove the steak from the marinade, pat dry, and generously season the steak on both sides with salt and pepper.
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Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
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Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 6 to 8 minutes before slicing into pieces, against the grain.
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To assemble: Toss the baby kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle a little more vinaigrette over the top, lightly season with salt and pepper and serve