Zucchini & Peach Steak Salad w/ Basil Balsamic Vinaigrette
Equipment
- Spiralizer
- Food Processor
- Stove Top
Ingredients
Salad Ingredients
- 2 Large Zucchini or 3-4 medium zucchini (think one per person)
- 4 peaches I used white peaches, but any peaches will work.
- 4 oz Feta Cheese
- 1 1/2 lb Piece of Sirloin Steak, fat trimmed
Basil Balsamic Vinaigrette
- 10-20 basil leaves
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- pinch of salt
- pinch of black pepper
Instructions
Prep the Salad
- Trim the ends off the zucchini and spiralize on the spaghetti blade setting of your spiralizer. Add zoodles to large bowl and set aside.
- Slice peaches into 1/2 inch slices and set aside to use later
Make the dressing
- Add 10 to 20 basil leaves, depending on how strong of a flavor you like, to food processor and pulse until finely chopped. This should be about 10 pulses
- Add in the balsamic vinegar, salt, and pepper. Pulse the dressing a few more times to mix.
- Turn the food processor to low and slowly stream in the olive oil until all has been added.
- Taste and adjust seasoning as needed.
- Add 1/4 cup of dressing to bowl of zucchini noodles and toss well. The dressing will cause the zucchini to release some of it's liquid so do not add more dressing until it's time to eat.
- Set noodles aside and let marinate in dressing while you prepare the steak. Toss noodles occasionally
- Transfer remaining dressing to a small serving bowl
Prepare Steak
- Heat a large Skillet over medium high heat
- Trim any fat you don't want and pat the meat dry.
- Coat the steak in a little bit of oil and lightly season with salt, pepper, garlic powder and onion powder.
- Once the pan is nice and hot, add a tablespoon of oil and then add the steak to the pan cook for 4 minutes for medium-rare or 5-6 for medium on the first side. Be careful not to move the steak until it's time to flip.
- Once 4 minutes is up, flip the steak and cook another 3 minutes on the second side. Cook 4-5 minutes if you'd like medium.
- Once time is up, remove steak from pan and transfer to cutting board. Lightly tent it with foil and let stand 10 minutes before slicing.
Plate & Serve
- Using tongs, divide the zucchini noodles among 4 serving bowls, shaking off the excess liquid as you go.
- Divide of the peach slices evenly among each salad.
- Crumble 1oz of cheese over each salad.
- Once the steak has rested, slice the steak against the grain into about half inch slices. Top each salad with about 6oz of steak.
- Serve remaining dressing on the side & enjoy!
Notes
Make ahead:
Salad can be prepped one day ahead of time. Keep ingredients separated until ready to serve Do not toss noodles with dressing until 30minutes to 1 hour before serving to prevent soggy noodles.
Dressing can be kept up to 1 week in fridge