Steak Spinach Salad with Grilled Peaches and Red Onion

Steak Spinach Salad with Grilled Peaches and Red Onion

The best part of grilling up a nice flank steak, like the one I grilled up a couple of weeks ago, is the leftovers. Throw a few thin slices on a salad like this Steak Spinach Salad with Grilled Peaches and Red Onion and you won’t hear anyone complain about leftovers for dinner, that’s for sure.

The grilled peaches and onions on this salad really are special. I love adding peaches to salads, but this time I decided to throw them on the grill first to enhance their flavor. Not only were the peaches amazing grilled, but the red onion really sweetened up and would convert any red onion hater over to the liker side. Grilled fruit and veggies are amazing I tell you. If you don’t feel like turning on your grill just to grill a few slices of fruit and veggies, then use your grill pan if you have one – it will still turn out delicious!

The best part of grilling up a nice flank steak, like the one I grilled up a couple of weeks ago, is the leftovers. Throw a few thin slices on a salad like this Steak Spinach Salad with Grilled Peaches and Red Onion and you won’t hear anyone complain about leftovers for dinner, that’s for sure.

I had plenty of steak, peaches and onions leftover to be able to make a couple days worth of salads for my husband and I. It was a great option for dinner, especially during the summer when we are craving something lighter. Lately I’m really trying to think ahead with leftovers and have a plan. Ironically, I find there’s not a lot of time to cook during the summer so if I can grill something up on a day I have extra time and stretch it for a couple of meals then I’m set.

Steak Spinach Salad with Grilled Peaches and Red Onion

Ingredients

  • For the salad:
  • 6 thin slices grilled flank steak (see this recipe for Grilled Flank Steak with Brown Sugar Rub)
  • 4 cups fresh spinach
  • 2 peaches, quartered and grilled
  • 1/2 red onion, sliced thick and grilled
  • gorgonzola crumbles
  • For the Honey Balsamic Vinaigrette:
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • pinch coarse salt and fresh ground pepper
Read the whole recipe on Aggie's Kitchen