Grilled Peach Salad with Steak and Burrata

Looking for an easy summer salad to enjoy? Try my Grilled Peach Salad with Steak and Burrata for your next delicious meal.

When summer rolls around, I crave meals that are fresh, light, and bursting with flavor. One of my go-to dishes this season is a grilled peach salad with steak and burrata. It’s a beautiful combination of sweet, savory, and creamy that satisfies every taste bud. Plus, it’s relatively simple to put together, making it perfect for a weeknight dinner or a weekend barbecue.

Grilled Peach Salad with Steak and Burrata

This grilled peach salad with steak and burrata is a delightful balance of flavors and textures. The sweetness of the peaches pairs perfectly with the savory steak, while the creamy burrata and avocado add layers of richness. It’s a dish that not only tastes amazing, but also looks stunning on the plate. So, fire up your grill and give this recipe a try. It’s sure to become a favorite in your summer meal rotation!

To make this Grilled Peach Salad with Steak and Burrata, you will need:

2 ripe peaches, pitted and sliced

1 lb flank steak

8 oz burrata cheese

4 cups mixed greens (arugula, spinach, or your favorite mix), finely chopped

2 avocados, sliced

1/4 cup thinly sliced red onion

optional: sourdough toast points

For the Dressing: We use Gaby’s Basil Vinaigrette

1. Prepare the Steak: Start by seasoning your flank steak with salt and pepper. Let it sit at room temperature for about 15-20 minutes. This helps it cook more evenly.

2. Grill the Peaches: Preheat your grill to medium-high heat. Brush the peach halves with a little olive oil to prevent sticking. Place them on the grill, cut side down, for about 3-4 minutes until they have nice grill marks and are slightly softened. Flip them over and grill for another 2-3 minutes. Remove from the grill and let them cool.

3. Grill the Steak: While the peaches are cooling, increase the grill heat to high. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the time based on your preferred doneness. Once done, remove the steak from the grill and let it rest for 5-10 minutes before slicing it thinly against the grain. If you’re adding toast points to your salad, throw them on the grill for a couple minutes on each side. Remove and butter immediately!

4. Prepare the Dressing: In a food processor, prepare the dressing. I love using Basil Vinaigrette for this salad, because it’s the perfect touch of tanginess and spice for this sweet/savory salad combo. Plus, I think the basil really accents the peach flavor!

5. Assemble the Salad: On a large platter or individual plates, spread out the mixed greens. Arrange the grilled peach slices, sliced steak, avocado, red onions, and burrata cheese (torn into pieces) on top of the greens.

6. Dress your Salad: Drizzle the salad with the prepared dressing and enjoy!

Tips:

Choosing Peaches: Make sure your peaches are ripe but still firm enough to hold up on the grill. Overly ripe peaches can become too soft and fall apart.

Steak Substitutes: If you’re not a fan of flank steak, this salad also works wonderfully with filet, grilled chicken, or even shrimp.

Make Ahead: You can grill the peaches and steak ahead of time and assemble the salad just before serving.