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.

Steak Salad with Grilled Peaches

Prep Time

20 mins

Cook Time

15 mins

Rest Time

10 mins

Yield

4 servings

Category

Main Course

Difficulty

Easy

Tender grilled steak served over crisp romaine and arugula with sweet grilled peaches, creamy avocado, cherry tomatoes, tangy goat cheese, and quick pickled red onions. Finished with a simple balsamic vinaigrette, this summer salad is hearty enough for dinner yet beautiful enough for entertaining.

Ingredients

For the Salad

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

For the Quick Pickled Red Onions

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

For the Balsamic Vinaigrette

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

Instructions

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

From Madds: 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 create the perfect balance of flavors. It feels elevated enough for guests but comes together easily for a weeknight dinner.

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