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This Grilled Salad with Romaine, Peaches, Garlic Scapes, and Steak is an ode to summer farmers market exploration, bringing out the best of midsummer markets. It's made almost entirely on the grill, which means very little standing inside over the stove—and the flames bring out the natural sweetness of pungent garlic scares and peaches (anytime I get to eat peaches is a joyous occasion; I'm from Georgia, the peach state!). The skirt steak, simply seasoned with salt and pepper, makes this a dinner-worthy salad, and the balsamic vinegar reduction brings the whole salad together. And it all only takes about 30 minutes to pull together:
Organized by area of the market
- 2 small heads romaine lettuce
- 6 garlic scapes, tips trimmed
- 4 to 6 peaches, halved
- 1 1/2 pounds skirt steak
- 1/2 cup balsamic vinegar
We're assuming you already have sea salt and freshly ground black pepper, but if not, add them to your list too!
The Game Plan
30 minutes before dinner, pour the balsamic vinegar in a heavy saucepan and simmer over medium heat until reduced by half. Cook for about 10 minutes, turning down the heat if needed. Once thickened, set aside.
Meanwhile, heat the grill and prepare vegetables. Clean the lettuce, then grill it for about 1 to 2 minutes on each side. Grill the garlic scapes on the hottest portion of the grill for about 1 to 2 minutes, and the peach halves flesh-side down for 2 to 3 minutes. Let everything cool slightly, then cut into bite-sized pieces, leaving out the lettuce's core and the peach pits. Set aside.
10 minutes before setting down, generously season the skirt steak with sea salt and freshly ground black pepper. Grill for about 3 to 4 minutes on each side, allowing it the rest 5 minutes afterwards. Arrange the vegetables, peaches, and steak (sliced thinly) on plates and drizzle with the balsamic reduction!
See the full recipe here.