Steak & Peach Salad

This steak and peach salad strikes the perfect balance of juicy, smoky, and tangy flavors—so satisfying you’ll be licking your fork clean. Naturally gluten-free and ready in under 30 minutes, it makes for a weeknight meal that feels a little extra special while still being simple to pull together.

🌿 Mindful Morsel: Peaches bring antioxidants and vitamin C, while pecans and olive oil add healthy fats that help reduce inflammation. Paired with protein-rich steak, this salad is a vibrant, nutrient-packed meal that proves fast food can still be mindful food.

Ingredients

(Serves 4 | Prep: 10–15 min | Cook: 10–12 min | Total: 18–26 min | ~782 calories per serving)

  • 2 peaches, halved and sliced

  • 2 shallots (minced, ~1 tbsp total)

  • 2 ribeye steaks (1–2 inches thick)

  • 2–3 cloves garlic, minced

  • 1 tbsp butter

  • Red wine vinegar (to taste)

  • Spring lettuce mix

  • Feta cheese (or sheep/goat cheese)

  • Pecans (to taste)

  • Olive oil (drizzle for dressing)

  • Salt & freshly ground black pepper

Instructions

  1. Prep the produce: wash and slice peaches, mince garlic and shallots.

  2. Season the steak: rub ribeyes with salt, pepper, and garlic.

  3. Cook the steak: heat butter in a skillet over medium-high. Sear steaks for 2 minutes per side, then lower heat to medium and cook another 2–2½ minutes per side, or until desired doneness. Remove to rest.

  4. Char the peaches: in the same pan, sear peach slices for 2–3 minutes, flipping halfway, until lightly charred. Remove and set aside.

  5. Make the dressing: whisk shallots with a splash of red wine vinegar, a drizzle of olive oil, and salt and pepper to taste.

  6. Assemble the salad: toss spring mix with dressing, then plate with sliced steak and peaches. Top with pecans and crumbled feta.

Tips

  • Cheese Swap: Goat cheese works well in place of feta for a tangier flavor.

  • Nut-Free Option: Use sunflower or pumpkin seeds for crunch without nuts.

  • Meal Prep Friendly: Grill peaches and steak ahead of time, then assemble salad when ready to serve.

  • Dressing Upgrade: Add a touch of honey or Dijon mustard to the vinaigrette for more depth.