Dairy-Free
Dinner
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Grilled Peach + Beef Steak Salad
Prep: 15 mins
Cook: 15 mins
Cook: 15 mins
Servings: 4
Want a winning combination? Then try this cool, crisp, grilled peach salad and hot, seared steak!
Ingredients
Steak
- 4 Grass-Fed, Certified Humane, top sirloin steaks (3-oz. each)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ½ Tbsp olive oil
Salad
- 2 whole organic peaches, sliced
- ½ English cucumber, sliced
- 1 Tbsp extra virgin olive oil
- 2 Tbsp fresh rosemary, minced
- ½ cup orange juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
*Choose organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 0 | 0% |
| Fat (g) | 0 | 0% |
| Saturated Fat (g) | 0 | 0% |
| Carbohydrates (g) | 0 | 0% |
| Protein (g) | 0 | 0% |
| Sugars (g) | 0 | 0% |
| Fiber (g) | 0 | 0% |
Preparation
- For the steaks, preheat grill pan or oven broiler (set the rack 3 inches from heat source) on high temperature.
- For the salad, combine all the ingredients in a bowl, and mix gently. Marinate salad for at least 5–10 minutes to blend flavors before serving. (Salad can be made up to 3 hours in advance and refrigerated.)
- Season the steaks with salt and pepper, and lightly coat with oil. Grill or broil 2-3 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF).
- Remove from the heat and let cool for 3-5 minutes.
- Serve one 3-ounce steak with ½ cup salad on the side. Enjoy!
Tip
Pink Himalayan salt is perfect for finishing this dish.
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