I enjoy a good salad. I don’t mean lettuce and carrots and light dressing. I mean a delicious, calorie-rich, meal salad. Darren came across this recipe for Steak-Peach Salad in the April issue of Runner’s World Magazine, and he knew it would be right up my alley. The dressing is chocolate! How can you go wrong? It also calls for goat cheese which I am absolutely obsessed with right now; so creamy and delicious. At first glance, steak, peaches, granola, and a cocoa-chili-infused dressing seem like an unusual combination, but they provide a delicious mix of textures and flavours that balance each other out beautifully. The prep on this took about 30 minutes and it was definitely filling. We had it with some garlic brushed toasted pita triangles and it was a great meal.
Here’s how to make it:
Grill 1lb flank steak (flank steak is very lean, great if you are looking for a low fat, high protein punch, but a striploin would be just as delicious) until desired doneness. Let rest 5 minutes, then thinly slice. Brush 6 pitted peach halves (we used canned) with oil and grill, cut-side down, for 3 minutes over medium heat. Flip and heat 1 minute more. Cut into wedges. Toss 6 cups of baby spinach with 1 chopped cucumber, 1 sliced red bell pepper, 1/3 cup chopped mint leaves, 3 oz of soft goat cheese (we used more, like I said, I’m obsessed), 1 cup granola, and 1/3 cup toasted coconut flakes with Cocoa-Chili dressing (recipe below). Divide onto 4 plates and tip with grilled peaches and steak. Enjoy!
Whisk 1/4 cup canola oil (we used sunflower oil and it was fine), 1 and 1/2 tablespoons balsamic vinegar (I was a bit more liberal when I measured this out), 2 teaspoons cocoa powder, 1 tablespoon honey, 2 teaspoons Dijon mustard, and 1/4 teaspoon each of salt and chili powder.
This salad is worthy enough to be considered a summer salad and consumed while watching Chocolat…might end up being one of the best nights of your life!