This easy, gluten-free grilled steak salad with habanero peach vinaigrette is a little bit spicy, a little bit sweet, and a whole lotta yum!
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Ever since I made (and devoured!) this habanero peach salsa it has been on my mind. Like all the time. The combination of spicy habanero pepper and sweet, juicy peaches has got to be one of the best.
As I was dreaming of this delectable pairing of flavors, the idea to make a vinaigrette came to mind and from there I built this hearty, filling, gluten-free salad.
The star of this dish is truly the habanero peach vinaigrette.
A little warning though!! If you can’t handle a little bit of heat this salad ain’t for you. The heat from the habanero tingles the tongue (in a good way), although it doesn’t overpower. It’s balanced by the sweetness of the peach and the tanginess of the vinegar and lime juice.
Lavishly drizzled all over the fresh greens, peaches, avocado, tomatoes, and succulent flavorful grilled steak (and more), the dressing and salad will leave you feeling some serious summertime vibes. With so many bright and fresh flavors to explore it’s like a burst of sunshine.
So what do you need to make this salad? ( + substitutions)
- Lime juice: I highly recommend fresh lime juice. You will need for both the marinade and the vinaigrette. Two limes should be sufficient.
- Olive oil: Also for the marinade and the vinaigrette. Although you could use avocado oil for the vinaigrette if you prefer.
- Onion powder
- Skirt steak
- Peaches: One peach for the vinaigrette and an additional peach to slice and top the salad if you please.
- Habanero pepper: One small habanero is plenty!
- Apple cider vinegar
- Water: To thin the vinaigrette. The recipe calls for two tablespoons, but feel free to add more until desired consistency is reached.
- Your choice of salad greens: I used a mixture of spring mix and baby romaine.
- Grape tomatoes: Feel free to sub for cherry tomatoes or dice up a larger tomato if that’s what you have on hand.
- Red onion: Or white!
- Queso fresco cheese: Skip the cheese for dairy-free.
How do you make this grilled steak salad w/ habanero peach vinaigrette? ( + tips)
Begin by preparing the marinade for the steak. Whisk together the ingredients in a small bowl.
Transfer the marinade to a shallow dish or a Ziploc bag, add the steak, and seal/cover. Refrigerate for at least one hour, but no more than 24 hours.
Remove the steak from the refrigerator 15 minutes prior to cooking.
Heat your grill, grill pan, or a cast-iron pan to high heat.
Transfer the steak to the grill or pan and cook for 2-3 minutes or until the steak is a bit crispy and brown. Flip and cook an additional two minutes or until crispy and brown. Remove from heat and rest for 10 minutes.
While the steak is resting, prepare the habanero peach vinaigrette by pulsing all the ingredients in a food processor or blender, then set it aside.
Once the steak has rested for 10 minutes, slice it against the grain into the thin strips.
To assemble the salad, add the lettuce to a large bowl, top with the avocado, peach, tomatoes, red onion, queso fresco, and skirt steak, dress with habanero peach vinaigrette, and serve.
How to store
The salad and dressing should be stored separately in airtight containers. Although best consumed fresh the salad will keep for up to three days and the vinaigrette for up to one week.
If you make this grilled steak salad w/ habanero peach vinaigrette I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
For the skirt steak
- 1/4 cup lime juice, approximately one large lime
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 pound skirt steak
Habanero Peach Vinaigrette
- 1 medium-large peach, pitted and diced
- 1 small habanero pepper, destemmed and deseeded
- 1 clove garlic
- 2 tablespoons chopped cilantro
- 3 tablespoons extra virgin olive oil or avocado oil
- 3 teaspoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons lime juice
- 1/4 teaspoon salt
For the salad
- 6 cups salad greens, your choice
- 1 avocado, peeled, pitted, and sliced
- 1 peach, pitted and sliced
- 1 cup grape tomatoes
- 1/4 medium red onion, thinly sliced
- 1/2 cup crumbled queso fresco
- Combine the ingredients for the steak marinade in a small bowl. Transfer to a shallow dish or Ziploc baggy, add the skirt steak, and cover or seal. Refrigerate for at least one hour, but no more than 24 hours.
- Remove the steak from the refrigerator 15 minutes prior to cooking.
- Heat a grill, grill pan, or cast-iron pan to high heat.
- Cook the steak for 2-3 minutes or until brown and crispy, then flip and cook another 2 minutes until brown and crispy. Remove from heat and rest for 10 minutes.
- Meanwhile, prepare the vinaigrette by adding all the ingredients to a food processor or blender and pulsing until smooth. Set aside.
- Slice the steak into thin strips cutting against the grain.
- To assemble the salad: Add the lettuce to a large bowl, top with avocado, peach, grape tomatoes, red onion, crumbled queso fresco, and skirt steak. Dress with habanero peach vinaigrette and serve.
Storage: The salad and dressing should be stored separately in airtight containers. Although best consumed fresh the salad will keep for up to three days and the vinaigrette for up to one week.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 652Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 78mgSodium: 902mgCarbohydrates: 23gFiber: 7gSugar: 10gProtein: 35g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc