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Grilled Peach Salsa and Steak Salad

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Summer is a beautiful season and one of my favorites of the year. Bright, juicy yellow peaches, big ears of sweet corn, peppers, and tomatoes in a gazillion different colors and shapes are all starting to appear in abundance. While I can and do grill year-round, this is typically the peak season for grilling. Hey, the Fourth of July is coming up, and I wanted to get this recipe out to you early, so you have enough time to plan. For those of you who are looking for an easy, no-fuss recipe, I think you will appreciate the unfussy nature of this grilled steak salad recipe that comes with a grilled peach salsa that also acts as the dressing for the salad.

  • Yield: 4


For the Salsa

2 large ripe but firm yellow peaches or nectarines

2 Tbsp neutral oil like grapeseed with a high smoke point plus extra to brush the grill

1 shallot, minced

1 green chilli like jalapeno, serrano, or bird’s eye, minced

3 Tbsp chopped cilantro, tender stems and leaves

¼ cup/60 ml fresh lime juice

½ tsp toasted ground cumin

Fine sea salt

Ground black pepper

For the Salad

2 ears of sweet corn, remove and discard the silk and husk

1 large red bell pepper

neutral oil like grapeseed with a high smoke point plus extra to brush the grill

6 scallions, trimmed and thinly sliced

8 oz/230 g cherry or grape tomatoes

4 ½ oz/130 g lettuce

For the Miso Garlic Steak

1.3 to 1.5 lb/ 590 to 680 g flank steak

¼ cup/60 ml low-sodium soy sauce

4 garlic cloves grated

2 Tbsp white or yellow miso paste

2 Tbsp neutral oil like grapeseed with a high smoke point plus extra to brush the grill

1 tsp fish sauce

½ tsp ground black pepper


For the Salsa

  1. Heat the grates of a grill over medium-high. Brush the grates with a little oil. Cut the peaches in half lengthwise and remove and discard the stone in the center. Brush the cut sides of the peach with a little oil, place the cut side down on the grill’s surface, and cook until the peaches develop char marks, 3 to 4 minutes. Remove the peaches, be careful they will be very soft, and transfer them to a bowl to cool. Once cool enough to handle, peel and discard the skin, dice the peaches and transfer to a medium mixing bowl.
  2. Fold in the shallot, jalapeno, cilantro, lime juice, cumin, salt, and pepper. Fold to coat well, taste, and season if needed. Cover and leave aside for 30 minutes.

For The Salad

  1. Brush the corn cobs and red bell pepper with a little oil and grill on the hot grill. Cook the corn, turning often until it develops char marks, 10 to 12 minutes. Remove the corn from the grill and leave aside to cool, about 5 minutes.
  2. Grill the bell pepper until it chars all over, the skin is blistered, and the flesh softens, 6 to 8 minutes. Remove the bell pepper, cover with a bowl and let cool until easy to handle.
  3. Strip the corn from the cob into a large mixing bowl. Peel and discard some of the blistered bits of skin from the bell pepper and dice. Transfer the bell pepper to the bowl.
  4. Add the scallions, cherry tomatoes, and lettuce.
  5. When ready to serve the salad, fold in the salsa to coat well, taste and season if needed.

For The Miso Garlic Steak

  1. Pat the steak with clean paper towels and place it in a large dish.
  2. Mix the soy sauce, garlic, miso, 2 Tbsp oil, fish sauce, and black pepper in a small mixing bowl until combined. Spoon the mixture on both sides of the steak, rub it all over with the spoon, and let sit for 30 minutes. The steak can also be covered and left in the refrigerator to marinate for 4 hours.
  3. When ready to grill, cook the steak on the grill until the internal temperature reaches 120F/50C for rare, 3 to 4 minutes, or 130F/55C for medium-rare, 5 to 6 minutes. Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes before slicing. Slice the steak against the grain and top over the salad. Serve immediately.


  • This is not your usual peach salsa. I’m adding oil, and the bell pepper and tomatoes are kept out. They come in later.
  • Let the peach salsa sit in the lime juice; this helps pull out the flavors from the peaches.
  • Do not add the salsa to the salad vegetables until you are ready to serve the entire salad with the steak. If left too long, the acid from the lime juice will wilt the lettuce and draw out much liquid.
  • While you can leave the steak in the marinade for up to 4 hours, I found 15 and 30 minutes to be pretty good, especially if you’re running low on time. If marinating for more than 30 minutes, keep the steak covered in the refrigerator; otherwise, leave it on the kitchen counter.
  • The marinade doesn’t need any salt (because of the miso and soy), but you can add some if you feel it’s needed.
  • Here’s the best way to go about time management. Grill the peaches first, and then marinate the steak. While the steak sits, grill the vegetables and prepare the salad. Cook the steak and then fold the salsa into the salad. Serve and put it all together.

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