Ingredients
Scale
- 1 pound skirt steak (trimmed of fat)
- 1/4 cup balsamic vinegar
- 1 clove garlic (minced)
- 1 tablespoon packed light brown sugar
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Juice of 1 large lemon
- 6 cups baby arugula
- 2 ripe peaches (thinly sliced)
- 1/3 cup crumbled blue cheese or feta
Instructions
- In a large resealable plastic bag or baking dish, mix together the steak, vinegar, garlic, and brown sugar. Let it marinate for 20 minutes at room temperature.
- Heat up your grill or grill pan over high heat. Take the steak out of the marinade, coat it with vegetable oil, and season generously with salt and pepper.
- Grill to your preferred doneness, about 3 minutes per side for medium-rare. Allow it to rest for 5 to 10 minutes, then slice against the grain.
- Whip up the dressing: In a small bowl, whisk together the olive oil and lemon juice, then season with salt and pepper.
- Assemble the salad: In a large serving bowl, toss together the arugula, peaches, blue cheese or feta, and steak slices. Drizzle with the dressing and give it a gentle toss. Enjoy your flavor-packed masterpiece!
- Prep Time: 15 minutes
- Category: Salad