Summer steak and stone fruit salad with walnuts and ginger-basil dressing
Soy-Free, Paleo, Gluten-Free, Dairy-Free
25 – 40 Minutes
Grilled or seared peach slices add surprising sweetness to our paleo and gluten-free steak salad—and charring them doesn’t even require an outdoor grill.
In your bag
- Steak options:
- 2 top sirloin steaks (about 6 ounces each)
- 1 organic rib-eye steak (about 14 ounces; 1 steak serves 2)
- 2 organic filet mignons (about 5 ounces each)
- 1-inch piece organic fresh ginger
- 1 organic lemon
- 4 or 5 sprigs organic fresh basil
- 1 teaspoon honey
- 1 organic red onion
- 1 organic peach or other stone fruit
- 3 tablespoons walnuts
- ¼ pound organic baby kale or other leafy greens
Because peaches have a high water content, they need plenty of heat to char without turning mealy. Give the pan a minute to preheat before adding the peach halves—or cook them on the hottest part of your outdoor grill.
Prepare a medium-hot fire on one side of a grill. Set the onion and peach (cut sides down) and the steak on the grill directly over the heat and cook, turning the steak once, until the steak is starting to brown, about 2 minutes per side, and until the onion and peach are softened and lightly charred, 3 to 5 minutes total. Transfer the onion and peach to a plate and the steak to indirect heat, close the grill, and cook without turning until lightly charred and cooked to the desired doneness, 5 to 10 minutes longer for top sirloin and 5 to 15 minutes longer for rib-eye and filet mignons.
Calories: 540, Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 8g, Saturated Fat: 7g (35% DV), Cholesterol: 110mg (37% DV), Sodium: 105mg (4% DV), Carbohydrates: 29g (10% DV), Total Sugars: 15g, Added Sugars: (honey): 3g (6% DV).
Contains: Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.