Grilled Flank Steak and Peach Salad

It's not a salad without steak! This simple salad features peaches, tomatoes, lettuce and Flank Steak, marinated in a fresh mix of lime juice, orange marmalade, olive oil and jalapeno pepper.

  • 30
  • 8
  • 330
  • 25 g

Ingredients & Cooking


  • 1 beef Flank Steak (about 1-1/2 to 2 pounds)
  • 4 peaches peeled, sliced
  • 4 plum tomatoes, cut into wedges
  • 4 romaine lettuce hearts, cut in half
  • 1/2 cup fresh lime juice
  • 1/4 cup orange marmalade
  • 1/4 cup olive oil
  • 3 tablespoons minced jalapeño pepper
  • 1 teaspoon salt


  1. Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; turn steak to coat.  Marinate steak in refrigerator 12 hours or overnight. Cover and reserve remaining marinade in refrigerator.

  2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals.  Grill steak, covered, 16 to 21 minutes (over medium heat on preheated gas grill, 11 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

    Meanwhile, arrange peaches, tomatoes and lettuce on grid around steak. Grill peaches 2 to 4 minutes, tomatoes 2 to 3 minutes and lettuce hearts 1 to 2  minutes turning once.

  3. Carve steak across the grain into slices. Cut lettuce into small pieces. Combine lettuce and reserved marinade in large bowl; toss to coat. Divide lettuce evenly among 4 serving plates. Arrange beef slices, peaches and tomatoes over lettuce.

Safe Handling Tips

Nutrition Information

Butcher Counter

Flank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Beef Checkoff


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