Back
Balsamic Skirt Steak with Nectarines, Cherries & Gorgonzola Cheese
5 from 6 votes

Balsamic Skirt Steak with Nectarines, Cherries & Gorgonzola Cheese

A light honey dressing complements this savory steak marinade with juicy stone fruit topped with piquant gorgonzola cheese.

Course: Salad, Lunch, Dinner, Others
Cuisine: American, Vegetarian

Ingredients

  • 1 to 1 ½ pound skirt steak or other thin steak such as Hanger steak or flank steak
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons orange juice
  • 1 pinch chili flakes
  • 2 cloves garlic sliced
  • 1 tablespoon rosemary fresh leaves
  • 1 tablespoon honey
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 1 nectarine pit removed and sliced
  • 6-8 cups salad greens baby
  • 20-25 Cherry pitted
  • ½ cucumber thinly sliced
  • ¼ red onion thinly sliced, small
  • ½ cup gorgonzola cheese or cambazola cheese
  • dressing
  • ½ cup olive oil fruity
  • 2 tablespoons white balsamic vinegar
  • 1 ½ tablespoons honey
  • pinch kosher salt
  • 1 tablespoon tarragon fresh sprigs, or more

Instructions

    Cup of Yum
  1. Mix olive oil, vinegar, orange juice, chili flakes, garlic, rosemary and honey in a bowl and pour into a large Ziploc freezer bag. Add skirt steak to bag, wrap tightly or lay bag flat so marinade covers steak and let sit at room temperature for 30 minutes or up to 4 hours in the refrigerator.
  2. Meanwhile make dressing by combining all ingredients in a bowl and mix well.
  3. Prepare charcoal grill and bring temperature to medium high. Remove steak from bag and discard marinade. Cook steak for 3-5 minutes each side depending on your preference of doneness. Rest steak for 5 minutes before slicing.
  4. Assemble salad greens on plates with nectarines, cherries, cucumbers, red onion and cheese and top with sliced steak and top with dressing.