Salads & Light Mains

Peach & Peperoncini Steak Salad

Name: Peach & Peperoncini Steak Salad
Ingredients: 1 lb (450 g) skirt steak; 2 tbsp (30 mL) olive oil; ¼ cup (60 mL) apple cider vinegar; 2 tbsp (30 mL) soy sauce; 2 garlic cloves, minced; salt & pepper; 1½ cups halved cherry tomatoes; 2 yellow peaches, diced; 1 avocado, diced; ½ English cucumber, chopped; finely chopped red onion; ¼ cup sliced pepperoncini; ½ cup crumbled feta or cotija (optional); ½ cup minced cilantro & 2 tbsp minced basil; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) hot honey; juice of 1 lemon; ½ tsp Dijon mustard; 1 garlic clove, grated; pinch of salt & pepper

Marinated skirt steak with peaches, avocado and a hot honey dressing. Recipe credit: @andra.naturopathy.

Salads

Method

1
Combine steak, olive oil, apple cider vinegar, soy sauce, garlic, salt, and pepper in a bowl. Marinate for 30 minutes.
2
Heat a cast-iron skillet on medium-high heat. Cook steak 2–4 minutes per side depending on thickness. Transfer to cutting board, rest covered for 10 minutes, then cube.
3
Whisk dressing ingredients together.
4
In a large bowl, combine diced steak, tomatoes, peaches, avocado, cucumber, red onion, pepperoncini, cheese, cilantro, and basil. Pour dressing over top and toss.

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Peach & Peperoncini Steak Salad

Method

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