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Whole30 Friends & Family Grilled Steak and Peach Salad

This is a composed salad in that the elements are arranged on individual serving plates, not tossed. If you do it assembly-line style, it’s not a problem to make for even a crowd.
Course dinner, lunch, Salad
Keyword grilling, salad, salad dressing
Prep Time 30 minutes
Cook Time 20 minutes
Marinate 1 hour
Servings 8

Ingredients

For the Peach Vinaigrette

  • 1 large ripe peach pitted and coarsely chopped
  • 2 cloves garlic minced
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • 1 tsp coarse salt
  • 1/2 tsp black pepper
  • 1 tbsp Whole30-compatible coarse-grain Dijon mustard
  • 1 tbsp coconut aminos

For the Steak

  • 1/2 cup coconut aminos
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 lbs flank steak

For the Salad

  • 4 large ripe peaches pitted and quartered
  • 2 tbsp avocado oil
  • 3 5-oz containers spinach and arugula salad blend
  • 2 medium ripe avocados halved, pitted, peeled, and sliced
  • 4 slices Whole30-compatible bacon crisp-cooked and crumbled
  • 1 medium red onion thinly sliced and rings separated
  • 1/2 cup coarsely chopped pecans

Instructions

Make the Peach Vinaigrette

  • In a blender or food processor, combine the peach, garlic, olive oil, vinegar, 1 teaspoon salt, pepper, mustard, and 1 tablespoon coconut aminos. Cover and blend or process until well combined. Store in an airtight container in the refrigerator until ready to serve.

Make the Salad

  • In a small bowl, combine the 1⁄2 cup coconut aminos, 1 teaspoon salt, pepper, and garlic powder. Place the steak in a large resealable plastic bag; add the marinade. Seal and turn to coat the steak. Marinate in the refrigerator, turning occasionally, at least 1 hour or up to overnight.
  • Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Arrange the steak on the grill rack. Grill, turning once halfway through, until cooked to desired doneness, 12 to 15 minutes for medium (145°F).
  • Transfer the steak to a cutting board; tent loosely with foil to rest, 5 minutes. Thinly slice the steak against the grain.
  • Meanwhile, brush the peaches with the avocado oil; arrange on the grill rack, cut sides down. Grill until the peaches have grill marks, rotating once halfway through, 5 to 6 minutes.
  • To serve, divide the salad blend among 8 serving plates. Top with the steak, avocado, peaches, bacon, onion, and pecans. Drizzle with the vinaigrette.

Notes

Tip: Store any leftover vinaigrette in an air- tight container in the refrigerator for up to 1 week.