Grilled Peach & Hanger Steak Salad

There’s a beautiful peach farm just a few minutes from my home, and we visit it often throughout the summer. I love picking peaches straight from the orchard and bringing them home to cook with. It’s extremely satisfying to create a farm-to-table meal with fresh, seasonal produce. Grilling the peaches brings out their natural sweetness. Combined with tender hanger steak, fresh greens, dried cherries, crunchy pepitas, and a maple Dijon vinaigrette, they make a salad I look forward to every summer.

Yields 6 servings

STEAK & PEACHES

1½ lb. hanger steak

2 tablespoons olive oil

2 tablespoons maple syrup

1½ teaspoons kosher salt

1 teaspoon black pepper

2–3 peaches, halved and pitted

SALAD

4 cups chopped kale

4 cups spring mix

2 shallots, thinly sliced

⅓ cup dried cherries

¼ cup fresh mint leaves

⅓ cup roasted pepitas

DRESSING

½ cup extra virgin olive oil

3 tablespoons lemon juice

2 tablespoons white wine vinegar

2 tablespoons maple syrup

1 tablespoon Dijon mustard

½ teaspoon Himalayan salt

¼ teaspoon black pepper

1 teaspoon garlic powder

1. In a shallow dish or zip-top bag, combine the olive oil, maple syrup, salt, and black pepper. Set a little of the mixture aside in a separate dish. Add the hanger steak to the bag and turn to coat. Let marinate for at least 30 minutes, or up to 8 hours in the refrigerator.

   
   

2. Brush the peaches with the remaining marinade.

   
   

3. Preheat a grill or grill pan over medium-high heat. Grill the hanger steak for 4–5 minutes per side for medium-rare, or until it reaches your desired doneness. During the last 2–3 minutes of cooking, add the peaches and grill until lightly charred and caramelized.

   
   

4. Transfer the steak and peaches to a cutting board. Let the steak rest for 10 minutes, then slice it thinly against the grain.

   
   

5. While the steak rests, prepare the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, white wine vinegar, maple syrup, Dijon mustard, Himalayan salt, black pepper, and garlic powder until smooth and well combined.

6. In a large serving bowl or platter, arrange the kale, spring mix, shallots, dried cherries, fresh mint, and roasted pepitas.

   
   

7. Top the salad with the sliced hanger steak and grilled peach wedges. Drizzle with the dressing just before serving and toss gently to combine.