Peach & Balsamic Steak Little Gem Salad
Courtesy of Violet Erlandson
This Peach & Balsamic Steak Little Gem Salad is where comfort food meets freshness in the most irresistible way. Imagine a perfectly seared steak, juicy, tender, and rich with flavor, rested to perfection before being sliced thin and layered over crisp Little Gem lettuce. Sweet, sun ripened peaches bring a burst of seasonal brightness, while a tangy balsamic vinaigrette balances every bite with depth and zing.
It’s a dish that feels both indulgent and refreshing, making it equally at home as a weeknight dinner or the centerpiece of a special gathering. Light enough to enjoy on a warm evening, yet satisfying enough to stand on its own, this salad celebrates the harmony of sweet, savory, and fresh.
Ingredients
1lb boneless ribeye steak
5 oz little gem lettuce
1 ripe peach, sliced
1/2 cup charred corn
8-10 cherry tomatoes, halved
1 - 2 oz ball burrata
1/4 cup pickled red onions
freshly minced chives, for topping
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1/4 cup balsamic vinegar
1/4 cup good quality olive oil
1 teaspoon oregano
1 tablespoon freshly minced parsley
1 tablespoon honey
salt & pepper to taste
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ProBond Luxe 11” Stainless Steel Skillet
Directions
Pat the steak dry and season both sides with salt and pepper. Preheat your skillet over medium-high heat until hot then drizzle in a bit of olive oil.
Carefully place the steak into the hot skillet. For medium-rare, sear the steak untouched for about 5 minutes until a deep golden brown crust forms. Flip with tongs and sear for another 5 minutes on the other side. Baste with butter if desired.
Remove the steak from the skillet and transfer to a cutting board to rest for 10-15 minutes before slicing.
To make the dressing, combine all the ingredients in a lidded container and shake well until combined.
Assemble your salad as desired, top with the sliced steak and drizzle with the vinaigrette. Top with fresh chives before serving if desired.
