Grilled Peach and Steak Salad with Feta and Pecans

Summer is the perfect time to enjoy fresh, farm-fruit flavors in a hearty salad. This recipe pairs thinly sliced seared steak with sweet grilled peaches, all nestled on a bed of mixed greens. Crumbled feta and crunchy pecans add texture, while a light red wine vinaigrette ties everything together.

Whether you’re looking for a satisfying lunch or a light dinner, this steak salad delivers a balance of savory, sweet and tangy notes. It’s quick to prepare and showcases the best of seasonal produce.

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Ingredients

1 lb steak (such as sirloin or flank)View ingredient guideLike ingredientDislike ingredient

2 ripe peaches, halved and pittedView ingredient guideLike ingredientDislike ingredient

6 cups mixed greensView ingredient guideLike ingredientDislike ingredient

1/2 cup crumbled feta cheeseView ingredient guideLike ingredientDislike ingredient

1/4 cup pecans, toastedView ingredient guideLike ingredientDislike ingredient

3 tbsp red wine vinegarView ingredient guideLike ingredientDislike ingredient

1/4 cup olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a grill or grill pan over medium-high heat. Season the steak generously with salt and pepper.
2. Grill the steak to your desired doneness (about 4-5 minutes per side for medium-rare). Let rest for 5 minutes, then slice thinly against the grain.
3. While the steak rests, grill the peach halves cut-side down for 2-3 minutes until grill marks appear. Remove and slice into wedges.
4. In a small bowl, whisk together red wine vinegar and olive oil. Season with salt and pepper to make the vinaigrette.
5. In a large bowl, toss mixed greens with half the vinaigrette. Divide among plates.
6. Top greens with sliced steak, grilled peach wedges, crumbled feta and toasted pecans. Drizzle remaining vinaigrette over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of steak?

Yes, sirloin, flank or ribeye work well. Adjust cooking time based on thickness.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest before slicing.

Can I make this salad ahead of time?

It’s best served fresh. You can prep the vinaigrette and toast pecans in advance, but assemble just before eating.