This favorite summer salad is full of peppery grilled flank steak, peaches and mozzarella cheese on a bed of cool romaine lettuce. Homemade Basil Balsamic Vinaigrette is the finishing touch!
Sweet, savory, cool and hot ingredients makes this main dish salad recipe a favorite.
Lightly grilled peaches and fresh Mozzarella cheese combine with thinly sliced grilled flank steak. Fresh Campari tomatoes and red onion round out this filling meal that has a little bit of everything.
The chilled lettuce and hot sliced steak are a fantastic duo. All topped with fresh basil. This flavor-packed recipe is a favorite of all ages and fast to pull together.
This salad is made with just a handful of wholesome ingredients perfect to celebrate summer.
This is a thin steak that has the best final texture when either cooking fast and hot or long and slow. This recipe sears the steak in a cast iron grill pan then finishes it for about 5 minutes in the oven.
Flank steak has a definite grain that you’ll see in the photo above. The grain is the direction of the texture. In the photo above the grain is running diagonally, from top right to lower left.
For the most tender results it should always be cut across the grain (not in the same direction as the grain) in thin slices.
If possible to cut diagonally (still across but make the slices on an angle) all the better, but straight across is fine.
Either yellow or white peaches may be used. Yellow peaches tend to have more peach flavor so are recommended.
The peaches do not need to be peeled. They should be rinsed well especially if not using organic peaches.
Peaches are a fruit that tends to be sprayed with more pesticides.
If you prefer to peel the peaches I have a trick to do it easily and quickly in this Peach Crumble recipe.
Select ripe but firm peaches which will hold their structure best when being cooked.
Romaine lettuce or hearts are recommended for this recipe. A whole head of Romaine lettuce can be sliced thinly or Romaine hearts can be torn.
One large head of lettuce or a 5-ounce container of lettuce is needed.
If possible chill the lettuce after preparing it. The cool contrast to the hot steak is so good!
Another recommended option is a 5-ounce container of arugula, spinach with mixed greens.
What are Campari Tomatoes?
Campari tomatoes are a bit larger than cherry tomatoes. They are known for their sweetness, low acidity and nice texture.
I typically quarter them for this salad recipe.
If they are unavailable I suggest substituting grape tomatoes to add sweetness to the salad.
Basil Balsamic Vinaigrette
This fast, easy dressing is naturally sweet from the vinegar. It’s bursting with fabulous basil flavor from fresh basil.
If you want a sweeter dressing add 1-2 teaspoons of honey.
How to Make it
The recipe has three main steps:
- Making the dressing
- Grilling the steak, peaches and mozzarella cheese
- Preparing the salad
Making the Dressing
So easy! All ingredients are added to a jar, lid sealed and it’s shaken to combine.
Heat the oven to 350 degrees and place the grilling pan in the oven for 15 minutes.
Remove and place on the stove top over medium heat.
Lightly spray the pan with cooking spray. Add the peach wedges and cook 30-45 seconds on each side to warm and produce grill marks.
The flank steak is sprinkled with a salt, pepper and garlic powder mixture (photo 1). And sits while the grilling pan heats in the oven for 15 minutes.
After the peaches, sear the flank steak 2 minutes on each side (photo 2).
Transfer the pan with the steak into the oven to cook until the internal temperature reaches 135 degrees F (about 5 minutes). Remove the steak to rest for 5 minutes.
After resting, slice the steak thinly across the grain (not WITH the grain).
After the steak has cooked and is removed to rest, add the mozarella slices to the pan to cook about 30 seconds per side.
DO NOT allow to cook longer than this or it will begin to melt.
Assemble the Salad
Divide the lettuce between four large bowls. Layer with the red onions, grilled steak slices, peaches, tomatoes and mozzarella.
Drizzle with the dressing equally between the bowls.
Grilling Methods – 2 Options
Using a Cast Iron Grilling Pan
A grilling pan is a heavy, cast iron skillet with raised ridges that make grill marks when heated to high temperature.
The advantage is cooking any time of the year and not having to use an actual grill but being able to produce similar results.
The pan is used both on the stove top and in the oven.
Though flank steak is very lean, any fat can also drain into the grooves between the ridges.
Using a Grill
An actual grill is another option. For some this may create a weather dependent limitation to when to make the salad recipe.
It adds extra flavor however all the ingredients cook very quickly so controlling the heat and any flare-ups may be more challenging.
If using the grill, follow the instructions to prepare the flank steak.
Heat grill to medium heat (350 degrees) and grill for 10 minutes or until reaching 135 degrees internal temperature. Rest 10 minutes before slicing.
Non-Grill Option – Cast Iron Skillet
The last non-grilling option is to use a cast iron skillet.
Because the ingredients will be flat against the cooking surface they will probably cook more quickly. There also will not be any enticing grill marks.
- We use thinly sliced romaine lettuce in this recipe, but this would also be great with arugula, mixed greens or baby spinach.
- If you’d like a sweeter dressing, you can add 1-2 teaspoons of honey to the dressing prior to shaking it up.
- I used a cast iron grill pan that was already well seasoned. I like to use oil in a spray bottle to help the oil distribute evenly, but you can also brush a little oil on or use non-stick cooking spray.
- Feel free to use a grill instead of a grill pan. Heat the grill to medium heat (350 degrees), brush with a grill brush and make sure the grates are well oiled prior to grilling the peaches. Grill the steak 10 minutes total or until reaching 135 degrees internal temperature.
- Use an Instant Read thermometer to check the steak temperature. The thickness of cuts of flank steak vary, so using either an instant read thermometer or a thermometer with a probe that you leave in the meat is the best way to ensure the steak is cooked to perfection.
- Let the steak rest. This step is important to allow the juices to redistribute giving the best result. Rest before slicing for 5 minutes is using the grill pan or 10 minutes if using an actual grill.
More Steak Recipes You’ll Love!
- How to Grill Steak
- Best Temp to Grill Steaks
- Grilled Skirt Steak Sliders with Salsa Verde Aioli
- How to Grill Perfect New York Strip
Try these Grilling Recipes too!
Grilled Steak Salad recipe with Peaches
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 pound Flank Steak
- Spray of Avocado or Olive Oil about 1 teaspoon
- 1 large head Romaine Lettuce thinly sliced; a 5-ounce container of romaine hearts can be substituted. Chill the lettuce if possible.
- 6 ounces sliced fresh Mozzarella Cheese
- 2 ripe, firm Peaches rinsed well, cut into thick slices
- 8 Campari Tomatoes
- 1/4 large Red Onion thinly sliced
- Fresh Basil to garnish
Basil Balsamic Vinaigrette
- 1/4 cup Olive Oil
- 3 tablespoons Chopped Basil
- 3 tablespoons Balsamic Vinegar
- 1 clove minced Garlic
- Salt and Pepper to taste
- In a small bowl, combine the salt, black pepper and garlic powder. Rub the mixture all over the flank steak and set aside.
- Preheat the oven to 350 degrees Fahrenheit and place a well seasoned grill pan in it to heat up for about 15 minutes.
- While the pan is in the oven, make the dressing by adding the basil, garlic, balsamic vinegar and olive oil to a jar. Put on the lid and shake until the mixture is emulsified. Add salt and pepper to taste. NOTE: If you’d like your dressing to be sweeter, you can also add 1-2 teaspoons of honey.
- Once the pan is hot, place it on a burner on stovetop over medium heat (NOTE: leave oven on). Spray it with a bit of oil and lay the sliced peaches on it. Allow them to grill for about 30-45 seconds on each side, or until they have nice grill marks on each side. Carefully remove them with tongs and set them aside.
- Brush or spray the remaining oil on the pan. Once it is hot, place the flank steak on the pan and sear for about 2 minutes on each side.
- Transfer the pan to the oven until the steak reaches an internal temperature of about 135 degrees (aproximately 5-6 minutes; measure in the thickest part of the meat with an instant read thermometer).
- Remove the steak from the pan to allow it to rest 5 minutes while completing the salad.
- Place the grill pan back on the stovetop over medium heat. Once hot, briefly sear the cheese for 10 seconds or so on each side, which will help the cheese pick up some of the flavor of the steak and peaches and soften slightly. NOTE: Don’t leave the slices on too long or you’ll end up with a melted mess!
- Divide the chilled romaine lettuce between four large serving dishes or bowls. Layer with the peaches, tomatoes, onion, cheese and sliced steak. Drizzle the dressing on top and garnish with fresh basil.
- Consider using a mix is arugula, spinach and mixed greens instead of Romaine lettuce.
- For sweeter dressing, add 1-2 teaspoons of honey to the dressing prior to shaking it up.
- Use a seasoned cast iron grill pan. Spray with oil in a spray bottle, brush on the oil or use non-stick cooking spray.
- If using a grill heat to medium heat (350 degrees). Brush grates with grill brush and oil well before the peaches, and in between grilling the steak and cheese.Grill steak for a total of 10 minutes or until reaching 135 degrees internal temperature.
- Use an Instant Read thermometer. The thickness of cuts of flank steak vary, so using either an instant read thermometer or a thermometer with a probe that you leave in the meat is the best way to ensure the steak is cooked to perfection.
- Allow the steak to rest before slicing.This allows the juices to redistribute for best result. Rest for 5 minutes is using the grill pan and 10 minutes if using a grill.