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SERVES: 2 | ACTIVE TIME: 30 MIN
INGREDIENTS
- 1 large (~6-8 oz) grassfed top sirloin steak (flank, skirt or hanger steak will also work)
- 1 red onion, cut crosswise into 1-inch-thick rings
- 1 peach, pitted & halved
- 4 cups leaf lettuce
- dash of olive oil
- salt & pepper
- shaved Parmesan
Optional toppings:
- 1 Tbsp minced ginger
- 1/2 cup olive oil
- 1/2 cup olive oil
- 1 tsp honey
- 2 Tbsp lemon juice
- 1/4 tsp salt
PREPARATION
- Grill steak: Heat a grill or grill pan to med-high. Pat the steak dry with a paper towel, then season each side generously with salt and pepper. Cook ~ 5-10 min per side for medium (cooked through). Transfer to a cutting board to rest for ~5 min before cutting into 1⁄2-inch-thick slices.
- Grill onion & peach: Brush the onion and peach halves with olive oil, then grill over high heat, ~3 min skin side up. Cut the peach halves into wedges.
- Make dressing: Put all dressing ingredients in a blender or food processor and mix well.
- Assemble salad: Each salad plate gets 2 cups lettuce, 1/2 of the steak, 1/2 peach, 1/2 grilled onion a drizzle of dressing and shaved Parmesan to garnish.
Like this recipe? Try this Peach, Pork, + Pistachio Salad next time!
