Grilled Steak and Peach Salads with Balsamic-Fig Vinaigrette

Grilled fruit highlights a summer salad with a sweet balance for juicy steak, tangy blue cheese, and nutty pecans. Peaches are great for grilling, taking on just a little smokiness to complement the sweetness.

For this recipe, I continued the fruity theme with a rich, slightly creamy dressing made with balsamic vinegar and fig jam. It comes together quickly and adds a scrumptious sweet-and-tart finish for the salad.

For a similar dinner salad with grilled fruit, check out Grilled Steak and Pear Salads with Basil Vinaigrette.

Serves 2

Ingredients

• 2 tbsp plus 2 tsp fig jam
• 2 tbsp balsamic vinegar
• 1 small garlic clove, finely chopped
• 1/4 tsp Dijon mustard
• 1 tbsp olive oil, plus more for rubbing
• sea salt
• freshly ground black pepper
• 1 8-oz New York strip steak, about 3/4-inch thick
• 2 firm-ripe peaches, cut into large sections, pits discarded
• 4 cups mixed baby greens
• 1 oz blue cheese, cut into small pieces (or crumbles)
• 1/4 cup toasted pecan pieces
• 2 tbsp thinly sliced red onion
• 2 small radishes, thinly sliced

Vinaigrette Ingredients 

Salad Ingredients

Sliced Peaches

Preparation

• Light a grill for medium-high, direct-heat grilling.
• Place the fig jam, vinegar, garlic, and mustard in a small food processor and process until combined. Add the olive oil and process until creamy smooth. Transfer to a bowl and season with salt and pepper. Set aside.

Ready to Process 

Combined Vinaigrette

Balsamic-Fig Vinaigrette

1. Rub the steak with olive oil and season with salt and pepper. Separately, rub the peach pieces with oil and season with salt and pepper.
2. Grill the steak until lightly charred outside and pink in the middle, for medium doneness (or until desired degree of doneness), 3-4 minutes per side. Transfer to a cutting board and let rest 5 minutes.
3. While the steak rests, place the peaches on the grill cut-side down and grill until char marks appear, about 3 minutes. Transfer to another cutting board. (Keep the fruit separate from the resting steak to prevent meat juices from dampening it.)
4. Cut the steak across the grain into thin slices. Cut the peach sections into bite-sized chunks. Place the lettuce in a bowl and toss with 1 tablespoon of the vinaigrette.

Ready to Grill 

Steak Beginning to Grill 

Grilled Steak 

Peaches Ready to Grill

Peaches Beginning to Grill 

Grilled Peaches

Sliced Steak

Divide the dressed lettuce between 2 plates and top each evenly with steak, peaches, blue cheese, pecans, red onion, and radishes. Drizzle with the remaining vinaigrette and serve.

Grilled Steak and Peach Salads with Balsamic-Fig Vinaigrette