steak, tomato and peach salad

Steak, Tomato and Peach Salad l

Okay, so I know that it is time to be rolling out the pumpkin recipes and everything fall but I just have to sneak one more peach recipe in there.  Technically it is still summer so I feel like I can get away with it, right? We enjoyed this meal several times last summer {with cherries too!} and a couple times this summer.  It is really easy, cooks up quickly and tastes great.  I am so glad I got to enjoy this salad before going off fruit for a bit... that is a whole other thing I won't bore you with!  We have also done this as an appetizer served on grilled gluten free bread.  It is equally amazing that way too.  If memory serves me right we did it that way twice last summer, one time with the arugula and one time without it.  Try it, let me know which way you like it best!  Versatile recipes are simply the best.

Steak, Tomato and Peach Salad l

For some reason I am really fighting fall this year.  I guess I just feel like I missed part of summer, which I kinda did, but for very good reason!  Normally I really love fall, I don't' know what is up with me!  Yesterday evening we went for our first official family hike which reminded me of why fall is so great, so I guess I will give in and accept it is here.  I actually think I would enjoy it a bit more if I lived somewhere more secluded.  I hate walking into a store and Christmas stuff is already being displayed, it totally takes fall away.  Lets enjoy one thing at a time please... pretty please.  So enjoy your last week of summer with this recipe and I will be back with fall recipes {yay!}.

Steak, Tomato and Peach Salad l


Steak, Tomato and Peach Salad

serves: 2 as an entree


6.5 oz beef chuck flatiron steak

2 peaches cut into quarters

2 tomatoes cut in half

4 cups packed arugula

goat cheese

coconut oil

olive oil 

balsamic vinegar


1/4 c coconut aminos 

1/4 c rice vinegar

1 tsp honey

1 tsp ground ginger



1. Combine all the marinade ingredients together, add steak and let marinate overnight or for 8 hours.

2. Set oven to 400 degrees fahrenheit.  Preheat grill on high.

3. Place peaches and tomatoes on a baking sheet lined with foil or a silpat liner.  Toss with coconut oil {about 1 Tbsp}.  Roast for 10 minutes, toss then roast for an additional 8-10 minutes, stirring occasionally.  Remove from oven and thinly slice the tomatoes and peaches.

4. Grill the steak over medium heat.  Grill for 6 minutes, flip then grill an additional 4 minutes or until desired level of doneness is reached.  Remove from grill and let rest for 5-10 minutes.  Thinly slice steak.

5. Add arugula to salad platter.  Top with peaches, tomatoes and steak.  Drizzle balsamic vinegar and olive oil over the salad.  Top with goat cheese.


*Note:  Roasted cherries are a great addition to this dish.  Add 1 - 1 1/2 cups pitted cherries to the peaches and tomatoes when you roast them.

Steak, Tomato and Peach Salad l
Steak, Tomato and Peach Salad l