Blue Cheese Steak Salad with Grilled Peaches

Serves 4-6
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Grilled Steak Salad with Peaches and Blue Cheese
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This grilled steak salad with ripe peaches is the perfect light meal to end summer. Served with arugula, it has a nice mix of flavors and is filling enough to work as a meal! Yay for grilled peaches!


1 1/2 - 2 pounds skirt steak or flank steak
2 tablespoons Montreal Steak seasoning
2-3 peaches, quartered
1/4 cup olive oil, divided
5 ounces baby arugula
1/2 red onion, sliced thin
4 ounces crumbled blue cheese
Olive oil, for serving
Fresh lemon, for serving
Coarse sea salt, garnish


  1. Rub steak with about two tablespoons of oil on all sides and season well with montreal steak seasoning (or seasoning of your choice). Let rest for 5-10 minutes while you preheat your grill to medium-high heat, direct heat grilling.
  2. Quarter peaches and remove the pits. Drizzle peaches well with oil and sprinkle with salt.
  3. To grill steak, add to grill over direct heat and grill for 5-7 minutes per side (depending on thickness). When steak is done it will have good grill marks and register 135˚F in the thickest part of the steak. When steak is done, remove and let rest for 10 minutes before slicing and serving.
  4. To grill peaches, clean grill really well and brush grill with some neutral oil. Add peaches when grill is hot and grill for about 2 minutes per side. If the peaches stick, then let them grill for another 30 seconds. Use a metal spatula to flip.
  5. To assemble salad, add arugula to a large bowl and drizzle with olive oil and a squeeze of fresh lemon. Toss well. Then add red onions, sliced thin, crumbled cheese, and sliced steak and peaches. Garnish with a pinch of coarse salt.

Leftover steak will keep well in the fridge for 3-4 days. The grilled peaches won’t last long in the fridge and should be eaten the same day.

Nutrition Info