5 Ingredients or Fewer

Grilled Salad with Romaine, Peaches, Garlic Scapes, and Steak

by:
June 16, 2015
5
5 Ratings
Grilled Salad with Romaine, Peaches, Garlic Scapes, and Steak
  • Serves 4
Author Notes

Balsamic reduction and freshly ground pepper are wonderful complements to this summery salad made with grilled romaine, peaches, garlic scapes, and skirt steak.
—Elizabeth Stark

What You'll Need
Ingredients
  • For the balsamic reduction:
  • 1/2 cup balsamic vinegar (use an economical variety and save the good stuff for other uses)
  • For the grilled salad:
  • 2 small heads romaine lettuce
  • 6 garlic scapes, tips trimmed
  • 4 to 6 peaches, halved (for clingstone varieties, leave pits intact)
  • 1 1/2 pounds skirt steak
  • sea salt, to taste
  • freshly ground black pepper, to taste
Directions
  1. To make the balsamic reduction, pour balsamic vinegar in a heavy-bottomed medium-sized saucepan and set over medium-high heat. Stirring all the while, maintain a constant but gentle bubbling, edging the heat down a bit as needed. Cook for about 10 minutes, or until mixture has reduced by half. Reduction should be thick, but it should still easily drip off the back of a spoon. Set it aside while you grill the vegetables.
  2. Prepare a hot grill.
  3. Prep the romaine. Leave the core intact, but slice the reddish tip off the very end of the bunch. Next, working from end to top, halve the romaine. Immerse in water, and shake to dislodge any sand, paying close attention to the very base. Shake out and pat dry. Set aside.
  4. Grill the garlic scapes over the hottest part of the grill, cooking each side for 1 to 2 minutes. Slice into 4-inch sections and set aside.
  5. Grill the peaches on each side for 2 to 3 minutes. Use a sharp paring knife to slice out the pits and then cut each half in half (to make quarters).
  6. Grill the romaine for 1 to 2 minutes on each side. Cut out the core and chop the leaves into bite-size pieces.
  7. Arrange grilled vegetables on plates.
  8. Next up, season both sides of the skirt steak with a generous pinch of sea salt. (Adding salt just before cooking leaches less moisture from the meat and makes for an excellent sear.) Cook for 3 to 4 minutes a side, let rest for 5 minutes, and then slice into 1/4-inch slices.
  9. Lay several slices of steak on each plate and finish with a drizzle of balsamic reduction and several twists ground black pepper.
Tags:

See what other Food52ers are saying.

  • Adrienne
    Adrienne
  • GratedGarlic
    GratedGarlic
  • Judy
    Judy
  • Bryan Sweeney
    Bryan Sweeney
Elizabeth Stark
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.

Popular on Food52

5 Reviews

Judy
Judy June 27, 2020
Made this tonight! Simple but so good. Didn’t have peaches so I used a couple of nectarines that I had. The balsamic reduction really set off the whole meal! Thanks!
 
Bryan S.
Bryan S. June 27, 2020
This is a good recipe, but I altered it before grilling by brushing the garlic scapes, peaches, and skirt steak with olive oil. Placing them on the grill dry would have made it difficult to turn the items. I also opted for leaving the lettuce un-grilled for a contrast.
 
Adrienne
Adrienne July 19, 2016
I live in NY without a grill...any suggestion as to do this on the stove top?
 
GratedGarlic
GratedGarlic July 28, 2016
A cast iron grill pan is an excellent addition to the kitchen for indoor grilling.
 
Sarah L.
Sarah L. June 27, 2015
had this tonight - a sunny, warm, gorgeous friday night and it was delish. sat outside with a glass of wine. perfection. so simple and yet so yummy. crazy things so easy need recipes but there you go - thanks so much for the great dish!