Flank steak is one of my favorite proteins to add to a salad and grilling it is my favorite method of preparation. I marinate flank steak with some balsamic vinegar and then grill it and add it with some of my favorite summer produce like peaches and corn and the combination is pretty epic! I would go as far as to say that this is hands down my new favorite summer salad. This salad is simple to make, healthy, and so delicious too. I can’t wait for you to try this grilled flank steak and peach salad with a balsamic dijon vinaigrette, it’s going to quickly become a new favorite around your house.

This salad is one of those dinners that can be on the table in 30 minutes. You can marinate your steak the night before or in the morning to eliminate that step at dinnertime to speed up the process. The balsamic vinegar really tenderizes the steak and gives it such good flavor too. The grilled steak paired with crunchy romaine lettuce, sweet peaches, charred corn, and salty blue cheese is truly an amazing flavor combination! The whole salad gets drizzled with the balsamic dijon vinaigrette which brings the whole dish together!

If you aren’t a fan of peaches or can’t find sweet ones where you are located, feel free to swap in fresh berries or fresh cherries! BUT if you can find peaches and love them like we do, then I highly suggest using peaches here. I like to keep my peaches fresh, but you can also throw your peaches on the grill too if you want to. While I do love grilled peaches myself, I like the fresh ones for texture and flavor in this salad in particular.

As far as the cut of meat goes, I love a flank steak for salads, but you can definitely use another cut of beef if you have it on hand. Flank steak, when sliced right, is tender and just perfect for slicing on top of salads. Flank steak has a grain to the meat that you can see after it has cooked and the key to slicing is to cut against that grain. So opposite of the way the grain naturally goes on the meat. This will ensure that the meat is tender and not tough when you slice it up.

I know there are also a few of you out there who can’t stand blue cheese, so if that’s you, just swap out the blue cheese for feta. You could do goat cheese as well, but I really like salty cheese in the mix with these flavors!

I can’t wait for you to give this salad a try for yourself! I know it’s going to be a hit with all of your friends and family. This grilled flank steak and peach salad is easy enough for any weeknight dinner, but is pretty enough to make for entertaining guests all summer long.

Ingredients:

1 Flank Steak (I used one that was around 2 Lbs.)
1/4 Cup Balsamic Vinegar
1 Tbsp. Kosher Salt
1 Tsp. Black Pepper
1 Head of Romaine Lettuce
2 Peaches, sliced
1/4 Cup Thinly Sliced Red Onion
2 Corn on the Cobs
1/2 Cup Blue Cheese, Crumbled

For Vinaigrette-

1/4 Cup Balsamic Vinegar
2 Tbsp. Extra Virgin Olive Oil
1 Finely Minced or Grated Garlic Clove
1 Tbsp. Dijon Mustard
1 Tsp. Honey
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper

Directions:

Marinate flank steak by pouring balsamic vinegar over the steak and then season both sides with salt and pepper. Let marinate for at least 30 minutes.
Heat your grill or grill pan to high heat and add the steak. Cook on each side for 5-6 minutes, only turning once until steak is 140-145 degrees for a medium doneness. Cook longer or shorter depending on how you like your steak cooked.
Add corn on the cob to the grill for the second half of cook time for the steak charring on each side of the corn for the last 5-6 minutes of cook time.
While the steak is cooking, make the vinaigrette by combining balsamic vinegar, olive oil, garlic, dijon, honey, salt, and pepper to a bowl and whisk until combined well.
Remove the steak from the grill and let rest for 10 minutes before slicing.
Remove corn from the grill and lay down flat to cut off the kernels from each side.
While the steak rests, assemble the salad. Chop romaine and add it to a bowl, and then layer sliced peaches, corn kernels, red onion, and blue cheese.
Slice steak (against the grain to make it tender) and then add to the salad.
Drizzle with balsamic vinaigrette and serve immediately.

She’s a beaut y’all and she tastes even better! Be prepared to make this salad on a weekly rotation!

Grilled Flank Steak and Peach Salad with a Balsamic Dijon Vinaigrette