When the grill is hot and peaches are ripe, this Grilled Flank Steak with Peach Panzanella Salad is exactly what you want to make. The steak comes off the grill juicy and deeply flavorful, while the salad brings brightness and a mix of textures with crispy bread, sweet peaches, and a punchy vinaigrette.
It’s a summer dinner that feels a little elevated without being fussy, and it all comes together surprisingly fast once everything hits the grill.
Helpful Tips
- Take the steak out of the refrigerator 30 minutes before you are going to cook it. This allows the meat to come up to room temperature ensuring a more consistent cook and better texture.
- Use day-old bread for the salad so it can soak up the dressing without turning soggy.
- Grill the peaches just until they char slightly to enhance their sweetness without making them too soft. It is quick to do and adds so much flavor.
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Grilled Flank Steak & Peach Panzanella Salad
Ingredients
For the steak:
- 2 pound (907 g) flank steak
- 1 tablespoon (15 ml) cooking oil
- salt and black pepper to season
For the salad:
- 1/4 cup (59 ml) water
- 1/4 cup (59 ml) white wine vinegar
- 2 teaspoons (8 g) sugar
- 1/2 red onion thinly sliced
- 2 cups (56 g) sourdough bread torn into pieces
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (1.5 g) garlic powder
- 2 peaches sliced
- 1/4 cup (59 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1/2 teaspoon (2.5 g) Dijon mustard
- 1 cup (20 g) arugula roughly chopped
- 8 ounces (227 g) cherry tomatoes
- 1/2 cup (12 g) fresh basil leaves torn
- salt and black pepper to taste
Instructions
For the steak:
- Season steaks with salt and pepper.
- Heat a cast iron or heavy-bottom skillet over medium-high heat. Add cooking oil and heat until shimmering, then add the steaks to the pan and sear, turning occasionally, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into thickest part of the steak should register 130°F(50°C).
- Transfer steak to a cutting board and let rest 5 minutes before slicing.
For the salad:
- In a small saucepan, heat the water, vinegar, and sugar until the sugar is fully dissolved.
- Pack the onions into a jar and pour over the hot liquid. Set aside to cool.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- In a bowl, combine the bread, olive oil, and garlic powder. Mix to coat the bread. Spread the bread in an even layer on the baking sheet and bake for 10-15 minutes, or until the croutons are crispy and golden.
- Heat a grill or griddle pan over a medium-high heat and oil the grate. Grill the peaches for a few minutes per side, until slightly charred.
- In a small bowl or jar, combine the olive oil, vinegar, and mustard. Stir or shake until combined.
- On a serving tray, arrange the arugula, tomatoes, and basil leaves. Then add the croutons and peaches.
- Drizzle on the dressing and season with salt and pepper.
Video
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.