​​​​​​​Flank Steak and Grilled Peach Salad with Goat Cheese

Have you tried grilling your fruit? It is one of my most favorite treats. The fruits caramelize on the grill and are great in a salad, by themselves as a side dish or over a little ice cream for dessert. I love this recipe, its the perfect balanced summer time meal and is delicious!

Flank Steak and Grilled Peach Salad with Goat Cheese




  • 10 Tbs. (6 fl. oz./180 ml) olive oil
  • 1 1/2 Tbs. Worcestershire sauce
  • 1 1/2 Tbs. chopped fresh rosemary
  • 1 large garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 lb. (500 g) flank steak
  • 5 Tbs. (3 fl. oz./80 ml) balsamic vinegar
  • 3 peaches, pitted and quartered
  • 2 red onions, cut into 1/2-inch (12-mm) rings
  • 2 Tbs. minced shallots
  • 1 Tbs. Dijon mustard
  • 2 heads red leaf or Bibb lettuce, torn into bite-sized pieces
  • 6 oz. (185 g) crumbled goat cheese



1. In a small bowl, whisk together 3 Tbs. of the olive oil, the Worcestershire sauce, rosemary, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Place the flank steak in a large zippered plastic bag and pour in the marinade. Let marinate in the refrigerator, turning the bag a few times, for at least 1 hour and up to overnight.


2. Meanwhile, prepare a medium-hot fire in a grill. Coat the grill grate lightly with cooking spray. Remove the steak from the marinade and let stand at room temperature for 20 minutes. (Discard the marinade.) Place the steak on the grate directly over the heat and grill, turning once, until grill-marked and cooked to the desired doneness, about 6 minutes per side for medium-rare. Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.


3. While the steak is resting, in a small bowl, whisk together 3 Tbs. of the olive oil and 2 Tbs. of the balsamic vinegar. Brush the peaches and onion all over and season lightly with salt and pepper. Arrange the peaches and onion directly over the heat and grill, turning once, until grill-marked, about 4 minutes per side. Transfer to a cutting board and let cool. Cut the peaches and the onions in half, then carve the steak against the grain on the diagonal into thin slices.


4. To make the dressing, in a small bowl, combine the remaining 3 Tbs. balsamic vinegar, the shallots, mustard and salt and pepper to taste. Pour in the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil slowly, whisking until well blended. Place the lettuce in a large bowl and toss with dressing to taste. Mound the lettuce on a platter and top with the steak, peaches, onions, and goat cheese. Serve immediately. Serves 6.