Peach & Balsamic Steak Little Gem Salad

Name: Peach & Balsamic Steak Little Gem Salad
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; 1/4 cup balsamic vinegar; 1/4 cup good quality olive oil; 1 teaspoon oregano; 1 tablespoon freshly minced parsley; 1 tablespoon honey; salt &amp; pepper to taste; ProBond Luxe 11” Stainless Steel Skillet

Peach & Balsamic Steak Little Gem Salad

Courtesy of Violet Erlandson

Rated 5.0 stars by 1 users

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

Balsamic Honey Vinaigrette:

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

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.