Zucchini & Peach Steak Salad
W/ Basil Balsamic Vinaigrette
Jump to RecipeSimple Summer Steak Salad
It’s that time of year when my garden produces zucchini like crazy! We seriously can’t keep up and we only have one plant! I’m not complaining though because it is actually my favorite vegetable! However, I am always trying to find new ways to use it so I don’t get tired of eating it! This Zucchini & Peach Steak Salad really rekindled my love of this delicious summer squash.
Raw zucchini is great in a salad! It’s crunchy & soft and really soaks up the flavors of any dressing you pair it with. Plus it’s so pretty in noodle form! I decided to pair it with peaches because they’re both in season this time of year! With a salad this simple in season produce was is a must! With the addiction of a basil this Zucchini & Peach Steak Salad screams summer in a way some people might not commonly think!
Spiralizing your own fruits & vegetables
Spiralized vegetables are all the rage right now! If you do not own a spiralizer of your own I highly recommend doing a little research and investing in one! It will save you money in the long run and is a great time saver when it comes to prepping fruits and vegetables! I personally use the Inspiralizer and I love it so much I became a member of their affiliate program! Which means if you purchase an Inspiralizer using the link in this post or on my homepage, I earn a small portion of the sale! Purchasing products through affiliate links is a great way to support bloggers like myself. The money helps maintain the site and pay for services to keep it running. Although if you’re not in the market for a spiralizer, store bought zoodles are just fine too!
Customize your basil vinaigrette
So in this recipe you’ll notice I suggest 10-20 basil leaves. Why such a wide range you ask? Well, it’s all dependent on size, variety, and flavor. If you’re using the small leaves you may find you want to use a few more than 10 leaves. Although some might find the flavor overpowering and want to use less. We’re all different so I suggest start with about 10 leaves, taste and adjust as needed! Keep in mind, zucchini does not have a ton of flavor on it’s own. So the dressing is what really takes it up a level. For that reason I prefer my dressing to be bold because the water from the zucchini will mellow it out as it sits!
This salad is simple and meant to highlight the few ingredients it contains. If feta isn’t your thing I’d recommend a goat cheese or maybe even a Parmesan. I love having Zucchini & Peach Steak Salad for lunch or a light dinner on really hot days. It’s the prefect blend of sweet, salty, savory and bright! I hope you make this and I hope you enjoy! Leave a comment below and let me know what you think!
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
More Spiralized Recipes
Broccoli & Black Eye Pea Spiralized Veggie Skillet
