Balsamic steak salad with peaches
1 lb. skirt or flank steak, trimmed of fat
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 tbsp. brown sugar
1 tbsp. vegetable oil
kosher salt
Freshly ground black pepper
1/4 c. olive oil
Juice of 1 large lemon
6 c. baby arugula or baby spinach
2 peaches, thinly sliced
1/3 c. crumbled blue cheese or feta
DIRECTIONS:
Add steak to a large sealable bag or baking dish and toss in balsamic vinegar, garlic and brown sugar. Let marinate 20 minutes at room temperature.
Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.
Grill until desired doneness, 3 minutes per side for medium rare. Let rest 5 minutes, then slice.
Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss. Serve immediately.
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