Savory Skirt Steak and Peach Salad: A Perfect Harmony of Summer Flavors

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You know those summer moments when you crave something grilled, but not heavy? When you want color on your plate, depth in every bite, and a balance between hearty and fresh? That’s where this savory skirt steak and peach salad comes in.

It isn’t just food—it’s a fresh start on your plate. The smokiness of grilled steak paired with juicy peaches and the cool, creamy burrata gives you the kind of contrast your taste buds live for. Whether you’re feeding a small group or just yourself, this dish turns ordinary moments into celebrations.

Let’s dive into everything you need to know to recreate this beautifully balanced salad in your own kitchen.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Why You’ll Crave This Savory Skirt Steak and Peach Salad

This salad hits all the right notes: sweet, savory, crisp, and creamy. Here’s why it works so well:

• Taste Balance: Tangy vinaigrette meets the char of steak and sweetness of ripe peaches.
• Texture Contrast: Juicy steak and peaches contrast with tender greens and burrata.
• Visual Appeal: A vibrant mix of greens, yellows, reds, and creamy whites.
• Seasonal & Fresh: Perfect for when peaches are at their peak.
• Fast & Elegant: It looks like fine dining, but you won’t break a sweat making it.

This is a dish that respects your time while giving you gourmet results.

Ingredients Breakdown: Your Salad Shopping List

Getting your ingredients organized is half the battle. Here’s what you need to bring this recipe to life:

Marinade for the Steak

Ingredient	Amount
Neutral oil	1/2 cup
Red wine vinegar	1/4 cup
Minced rosemary	1 tablespoon
Minced thyme	2 teaspoons
Minced sage	1 teaspoon
Minced garlic cloves	3 cloves

For the Skirt Steak

Ingredient	Amount
Skirt steak	1 pound
High smoke-point oil	2 tablespoons
Salt & pepper	To taste

Herb Vinaigrette

Ingredient	Amount
Minced shallots	2 teaspoons
Minced basil leaves	3 tablespoons
Minced thyme	1 tablespoon
Green onion (sliced)	1
Minced garlic clove	1
Whole grain mustard	2 teaspoons
Honey	1 tablespoon
Extra virgin olive oil	1/2 cup
Salt & pepper	To taste

Salad Assembly

Ingredient	Amount
Baby arugula or kale	8 cups
Yellow peaches (sliced)	2
Thinly sliced red onion	1/8
Burrata cheese	8 ounces
Red pepper flakes (opt)	To taste

Step-by-Step Instructions to Bring It All Together

1. Marinate the Steak

You want flavor running through every fiber of your steak. Here’s how you do that:

• Whisk all marinade ingredients in a measuring cup until fully combined.
• Place skirt steak in a shallow dish and pour the marinade over it.
• Flip the steak a few times to coat it evenly.
• Cover and refrigerate for at least 2 hours, or overnight if possible.

Pro Tip: Longer marination = deeper flavor. 24 hours gives you steak that practically melts in your mouth.

2. Make the Herb Vinaigrette

This vinaigrette pulls the salad together with its fresh, zippy character:

• Toss all ingredients except the olive oil into a blender or food processor.
• Turn the motor on and slowly drizzle in the oil until the mixture emulsifies.
• Taste, then adjust with salt and pepper as needed.
• Set it aside at room temperature.

3. Grill the Skirt Steak

Grilling is where the steak transforms. Keep it hot, quick, and simple:

• Preheat your grill to 375˚F.
• Take the steak out of the marinade, pat it dry.
• Season generously with salt and black pepper.
• Grill each side for 6–7 minutes for a medium cook.
• Remove and let it rest for 8–10 minutes.

Always slice against the grain to keep each bite tender and juicy.

4. Assemble the Salad

This is where the magic happens:

• Toss arugula (or baby kale) with half the vinaigrette.
• Spread the greens on a large serving platter.
• Layer on sliced steak, peaches, red onion, and chunks of burrata.
• Drizzle with remaining vinaigrette.
• Sprinkle on red pepper flakes and sea salt flakes.

Serve immediately while the steak is warm and the burrata is cool and creamy.

Tips, Tricks & Smart Swaps

You don’t always need to follow every rule to get it right. These ideas help make the dish work for your tastes and your pantry.

Expert Grilling Tips

• Use a grill pan if you’re cooking indoors.
• Let the steak rest for full flavor retention.
• Don’t be shy with seasoning.

Ingredient Substitutions

• No burrata? Try goat cheese or fresh mozzarella.
• Arugula too peppery? Use mixed greens or baby spinach.
• No peaches? Nectarines or grilled plums work great.

Flavor Add-ons

• Toasted almonds or pine nuts for crunch
• Fresh mint or dill for brightness
• A drizzle of balsamic glaze if you like things tangy-sweet

Nutritional Snapshot (Per Serving)

Calories	550 kcal
Protein	High (from steak, cheese)
Fats	Healthy (from olive oil, cheese)
Carbs	Moderate (fruit & veggies)

This is a satisfying, well-rounded dish. You’re getting healthy fats, protein, fiber, and a range of nutrients—all in one vibrant salad.

When to Make This Salad

This dish shines during the warmer months, but with a few tweaks, you can make it year-round. Here are perfect moments to serve it:

• Summer BBQs: Pair with chilled white wine or iced tea.
• Date Nights: Fancy without the fuss.
• Weeknight Dinners: Quick to pull together.
• Entertaining Guests: Everyone loves a “salad” with steak and burrata.

Frequently Asked Questions (FAQs)

Can I make this savory skirt steak and peach salad ahead of time?

Yes, you can prepare components in advance. Marinate the steak, blend the vinaigrette, and slice the veggies ahead. Just assemble when you’re ready to serve.

What can I use instead of burrata?

You can go with goat cheese, ricotta, feta, or even a dollop of Greek yogurt for a lighter option.

Is this salad low-carb or keto-friendly?

Not strictly, due to the honey and peaches. Swap those for keto-friendly fruits or eliminate the honey to lower carbs.

How do I store leftovers?

Store each component separately in airtight containers. The steak and vinaigrette last up to 3 days in the fridge. Avoid storing the dressed greens.

Can I make this vegetarian?

Absolutely. Swap steak for grilled tofu, portobello mushrooms, or marinated chickpeas.

Final Thoughts: Why This Needs to Be in Your Rotation

You don’t need to settle for another boring salad or overly heavy steak dinner. This savory skirt steak and peach salad hits that rare sweet spot between indulgence and wellness. It gives you layers of flavor, satisfying protein, and enough beauty to impress at any table.

Next time you’re wondering what to make on a warm evening, go for this. It’s not just a recipe; it’s an experience on a plate.

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