Summery Steak Salad With Grilled Peaches

Posted June 23rd, 2026

Steak Salad with Grilled Peaches

Serves 4

Ingredients

For the salad

• 1 lb ribeye or New York strip steak

• Salt and black pepper

• 2 ripe peaches, sliced into wedges

• 2 romaine hearts, chopped

• 2 cups baby arugula

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• ½ cup goat cheese, crumbled

• ¼ cup pickled red onions

For the vinaigrette

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• 1 small garlic clove, grated

• Salt and pepper to taste

Quick Pickled Red Onions

1. Thinly slice ½ red onion.

2. Cover with:

   • ¼ cup red wine vinegar

   • ¼ cup water

   • 1 tsp sugar

   • ½ tsp salt

3. Let sit at least 20 minutes.

Directions

1. Cook the steak

1. Pat steak dry and season generously with salt and pepper.

2. Grill or sear over high heat for 3–5 minutes per side until medium-rare (130–135°F).

3. Rest 10 minutes before slicing.

2. Grill the peaches

1. Lightly brush peach wedges with olive oil.

2. Grill cut-side down for 2–3 minutes until caramelized and lightly charred.

3. Set aside.

3. Make the dressing

Whisk together olive oil, balsamic, Dijon, honey, garlic, salt, and pepper.

4. Assemble

1. Toss romaine and arugula with a few spoonfuls of dressing.

2. Arrange on a large platter.

3. Add avocado, tomatoes, grilled peaches, goat cheese, and pickled onions.

4. Top with sliced steak.

5. Drizzle with remaining vinaigrette and finish with flaky salt and cracked pepper.

Optional upgrades

• Add candied pecans or toasted walnuts.

• Finish with hot honey.

• Swap goat cheese for burrata.

• Add fresh basil for a summery twist.

A Recipe by Madeline May

Steak Salad with Grilled Peaches & Goat Cheese

Summer • Steak • Salad

Prep

20 mins

Cook

10 mins

Rest

15 mins

Yield

4 servings

Category

Main Course

Difficulty

Easy

Juicy grilled steak, sweet grilled peaches, crisp romaine and arugula, creamy avocado, goat cheese, and quick pickled onions come together in a fresh summer salad that is hearty enough for a weeknight dinner and beautiful enough for entertaining.

Ingredients

Salad

• 1 pound ribeye or New York strip steak
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil, for grilling the peaches
• 2 romaine hearts, chopped
• 2 cups baby arugula
• 2 ripe peaches, cut into wedges
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled goat cheese
• ¼ cup quick pickled red onions

Quick Pickled Red Onions

• ½ red onion, thinly sliced
• ¼ cup red wine vinegar
• ¼ cup water
• 1 teaspoon granulated sugar
• ½ teaspoon kosher salt

Balsamic Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Make the pickled onions Combine the sliced onion, vinegar, water, sugar, and salt in a small bowl. Let sit for at least 20 minutes while you prepare the rest of the salad.
2. Prepare the vinaigrette Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth. Set aside.
3. Season the steak Pat the steak dry and season both sides generously with the salt and pepper.
4. Cook the steak Grill or sear over high heat for 3 to 5 minutes per side for medium rare, or cook to your preferred doneness.
5. Let the steak rest Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.
6. Grill the peaches Brush the peach wedges lightly with olive oil. Grill for 2 to 3 minutes per side until lightly charred and caramelized.
7. Assemble the salad Arrange the romaine and arugula on a large serving platter. Top with the avocado, cherry tomatoes, grilled peaches, goat cheese, and pickled onions.
8. Add the steak Slice the steak against the grain and arrange it over the salad.
9. Finish and serve Drizzle the balsamic vinaigrette over the salad just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For the freshest salad, keep the dressing separate until serving.

Make Ahead

The pickled onions and balsamic vinaigrette can be made up to 3 days in advance. Grill the steak and peaches just before serving for the best flavor and texture.

A Note from Madeline May

This is one of my favorite summer salads to make when peaches are in season. The sweet grilled peaches, smoky steak, creamy avocado, and tangy goat cheese are such a delicious combination. It feels elevated enough for guests, but it is simple enough for a weeknight dinner. Let the steak rest before slicing to keep every bite nice and juicy. I always serve a little extra vinaigrette on the side because everyone ends up wanting more.

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A Recipe by Madeline May • madelinemayco.com

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