• Amy Rawson

Grilled Steak and Peach Salad with Blue Cheese and Red Wine Vinaigrette

You may not be a salad person, yet. But I think you will change your mind with this one. The bright and tangy red wine vinaigrette really livens up the meaty steak. You’ll be sopping up every last drip with forkfuls of tender steak and freshly grilled peaches. Pecans provide a welcoming crunch in each bite, while pungent blue cheese cuts through the acidity of the vinaigrette.

A homemade red wine vinaigrette is drizzled over freshly grilled peaches and tender, thinly sliced, steak, which mingles in a salad of baby spinach, pecans and blue cheese crumbles.


  • 5 oz baby spinach

  • 12 oz sirloin steak

  • 3 peaches sliced

  • 4 oz pecans

  • 4 oz blue cheese crumbles

Red Wine Vinaigrette

  • 1/4 cup red-wine vinegar

  • 1 tbsp dijon mustard

  • 1 tsp sugar

  • Salt and black pepper to taste

  • 1/2 cup extra-virgin olive oil


  1. Grill steak in skillet or on outdoor grill until it reaches desired doneness, flipping once.

  2. Let rest 10 minutes.

  3. Grill sliced peaches until warmed, but not mushy, while steak is resting.

  4. Slice steak thinly against the grain,

  5. Assemble salad by adding spinach to a bowl, topping with steak, peaches, pecans, and blue cheese.

  6. Drizzle over red wine vinaigrette to taste.

Red Wine Vinaigrette

  1. Add all ingredients, minus oil, to a bowl and whisk to combine.

  2. While whisking vigorously slowly pour oil in a steady stream to incorporate.


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