Grilled Beef Salad Makes a Fresh, Protein-Rich Summer Meal

A grilled beef salad can bring together the best parts of summer cooking: fresh greens, juicy fruit, toasted nuts, and tender slices of steak. This recipe is hearty enough for dinner but still light enough for a warm day.

The salad serves four and features sirloin steak, grilled peach slices, mixed greens, fresh cilantro, and toasted walnuts. A creamy Dijon-lemon vinaigrette adds brightness and flavor.

Ingredients

Servings: 4

• 14 ounces of sirloin steak
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 peach, sliced
• 4 cups mixed greens
• 1 cup fresh cilantro, chopped
• ½ cup walnuts, toasted
• Salt and pepper to taste

For the vinaigrette

• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 tablespoon water, or more as needed
• Salt and pepper to taste

Directions

1. Remove the steak from the refrigerator and let it sit at room temperature for about 20 minutes. Season generously with salt and pepper.
2. Heat a cast-iron skillet or barbecue grill over high heat. Drizzle a little oil into the pan. Sear the steak for two to three minutes on each side for rare, or longer if preferred. Remove from heat, cover loosely, and let rest for 8 to 10 minutes.
3. In the same pan or on the grill, melt the butter, then grill the peach slices for 1 to 2 minutes per side, until charred and lightly caramelized.
4. In a small bowl, whisk together the vinaigrette ingredients. Add water as needed to adjust the texture.
5. Divide the greens among four small plates. Add cilantro and sprinkle with toasted walnuts.
6. Slice the beef against the grain into thin strips. Arrange the slices over the salad. Add the grilled peach slices, drizzle with vinaigrette, and serve immediately.

This salad balances savory steak, sweet peach, crisp greens, and creamy dressing for a colorful summer dish that feels both simple and special.