Steak + Peach Salad with Scallion Chimichurri

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4

Why I Love This Recipe

This salad is everything I want in a summer dinner—quick, healthy, and full of flavor. The grilled peaches bring a sweet, smoky contrast to the juicy steak, and the scallion chimichurri ties it all together with a zesty punch. It’s naturally gluten- and dairy-free, and it looks like something you’d serve at a backyard dinner party—but it comes together in under 30 minutes.

Ingredients

For the Salad

• 5 oz arugula (or spring mix)

• 2 ripe peaches, sliced

• 1 cup cherry tomatoes, halved

• ½ English cucumber, thinly sliced

• ½ cup pickled red onions

• 1 lb flank steak or skirt steak

• Olive oil

• Salt & pepper

For the Scallion Chimichurri

• 4 scallions, finely chopped

• 1 garlic clove, minced

• 2 Tbsp red wine vinegar

• ½ cup olive oil

• ½ tsp crushed red pepper flakes (optional)

• Salt & pepper to taste

Instructions

1. Grill the Steak & Peaches

• Pat steak dry and season generously with salt and pepper.

• Grill over high heat for 3–4 minutes per side for medium-rare.

• Let rest before slicing.

• While the steak grills, brush peach slices with olive oil and grill 1–2 minutes per side until lightly charred.

2. Make the Chimichurri

• In a small bowl, mix chopped scallions, garlic, red wine vinegar, olive oil, and red pepper flakes.

• Season with salt and pepper and let sit to marinate.

3. Assemble the Salad

• Add arugula to a large platter or bowl. Top with tomatoes, cucumbers, grilled peaches, and pickled onions.

• Slice steak thinly against the grain and layer on top.

• Spoon chimichurri over steak and serve immediately.

Notes

• Hosting Tip: Double the recipe and serve on a large platter—it’s a showstopper.

• Make-Ahead Friendly: Grill the steak and peaches ahead of time and keep chilled. Assemble just before serving.

• Swaps: Sub nectarines for peaches, or use grilled zucchini for a veggie-forward version.

• Wine Pairing: Pairs beautifully with a dry rosé or chilled Grenache.