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
  •  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
  •  thinly sliced red onion
  • 2 balls burrata cheese (fresh mozzarella can be used)
  • red pepper flakes, optional

INSTRUCTIONS:

  1. Place all marinade ingredients into a liquid measuring cup and whisk together.
  2. 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.
  3. Meanwhile make the vinaigrette: Place all vinaigrette ingredients, except for the oil into the well of a blender.
  4. 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.
  5. 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.
  6. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  7. 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.
  8. 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