Steak Salad with Grilled Peaches

Summer stone fruit and seared beef are a combination that earns its place on any table. This salad pairs a cast iron-seared Pre New York Strip with grilled peaches, creamy burrata, and a pistachio-herb crumble over dressed mixed greens — all finished with a honey-rice wine vinaigrette. Pre’s grass-fed New York Strip brings bold, clean flavor that stands up to the sweetness of the peaches without overpowering the lighter elements. It’s a complete meal that moves easily from weeknight dinner to weekend entertaining.

Total Time: 25 minutes

Servings: 2–4

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Grilled Peach Steak Salad Ingredients

For the steak:

• 1 10-ounce Pre New York Strip steak

• Kosher salt

For the dressing:

• ¼ cup rice wine vinegar

• 2 tablespoons honey, plus 1 tablespoon, divided

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ⅓ cup good quality olive oil

For the salad:

• 2 peaches, halved, pits removed

• Olive oil, for brushing

• 1 6-ounce package mixed greens

• 1 cup heirloom cherry or grape tomatoes, halved

• ½ English cucumber, peeled and cut into 1-inch dice

•  2 tablespoons fresh basil, stemmed and torn

• 2 tablespoons fresh tarragon, stemmed and torn

• ¼ cup shelled pistachios

• 1 8-ounce package burrata, torn into bite-sized pieces

• Flaky finishing salt, such as Maldon

• Crusty grilled bread, for serving

Instructions:

1. Remove steak from refrigerator and let sit at room temperature for 20 minutes. (Why: bringing meat closer to room temperature promotes more even cooking.)

2. Pat steak dry on all sides. (Why: removing surface moisture helps develop a deeper, browned crust.)

3. Season steak generously on all sides with kosher salt.

4. Preheat grill to high heat.

5. Add steak to grill and sear without moving for 3 to 4 minutes.

6. Flip steak and grill on second side for 3 to 4 minutes, or until internal temperature reaches 125ºF for medium-rare.

7. Remove steak from grill and let rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.)\8. While steak rests, brush peach halves all over with olive oil.

8. Grill peaches on same grill over medium heat, turning occasionally, for 6 to 8 minutes.

9. Set peaches aside to cool, then slice each half into 4 to 5 slivers, keeping skin intact if possible.

10. Combine vinegar, 2 tablespoons honey, salt, and pepper in a jar with a tight-fitting lid and shake well.

11. Add olive oil to jar and shake again until emulsified.

12. Place pistachios, basil, and tarragon in a food processor and pulse until finely chopped.

13. Place greens in a large bowl and toss with enough dressing to lightly coat.

14. Add tomatoes, cucumbers, sliced peaches, and pistachio-herb mix, reserving about 2 tablespoons of the pistachio-herb mix to finish. Add more dressing if needed.

15. Slice steak against the grain and arrange over dressed salad. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

16. Top with reserved pistachio-herb mix and torn burrata. Finish with flaky salt and a drizzle of remaining 1 tablespoon honey. Serve immediately with grilled bread.