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Having friends over and grilling the day away is always our favorite thing to do during the summer. It’s so nice to be able to have casual get-togethers, especially when the weather is so great! Since my husband and I have been hosting our summer grilling extravaganzas for a few years now, we’ve definitely picked up a few helpful tips to ensure everyone has a great time with fully bellies. We also want to make sure we’re able to enjoy ourselves too and not feel stressed out by having some people over.
Our dish today is our Grilled Skirt Steak Salad with Peaches and Burrata! It’s absolutely delicious, so easy to put together and a total crowd pleaser! Plus, grocers have the best deals on steak during summer months, which is why this type of dish is one of our go-to al fresco entertaining meals! Nothing beats a huge salad with delicious protein like our marinated skirt steak and soft, fresh cheese like the balls of burrata we’re using. Creating one giant salad allows everyone to serve themselves, buffet style, and you don’t have to worry about dressing up individual plates.
We went with a beef loaded salad because the steak adds great richness to the salad, to ensure no one goes home hungry. Grilling the steak provides maximum taste and optimal tenderness. Having a salad base also helps to keep things fresh and clean, especially during hot summer days! We also recommend buying little appetizers and dips that match the theme of your get-together instead of making your own, to save on time. We usually also like to focus on one signature cocktail/mocktail to serve and then just stick with beer, wine, and other nonalcoholic beverages so we don’t drive ourselves crazy trying to pick up all the different liqueurs for different cocktails. Not only is it a time and money saver, but it’ll give you one less thing to stress out about, in general!
There’s really nothing wrong with keeping things simple for your summer barbecues or picnics. Sometimes we even think that ‘simple’ is better and think guests appreciate being able to nosh on something totally yummy, that won’t leave them feeling overly stuffed or sluggish when they leave. We think our Grilled Skirt Steak Salad with Peaches and Burrata is that perfect summertime dish that will please all our guests! Enjoy!
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Grilled Skirt Steak with Fresh Peaches and Burrata
- ½ cup oil
- ¼ cup red wine vinegar
- 3 sprigs rosemary, 1 sprig minced
- 2 teaspoons minced thyme
- 1 teaspoon minced sage
- 3 cloves garlic, minced
- 1 pound skirt steak
- salt and pepper to taste
- 1 bunch basil
- ½ bunch thyme
- 2 green onions, sliced into 1-inch pieces
- 1 garlic clove
- 2 lemons, juiced
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- salt and pepper to taste
- 8 heaping cups baby kale
- 2 white peaches, seeded and thinly sliced
- 2 yellow peaches, seeded and thinly sliced
- ⅛ thinly sliced red onion
- 2 balls burrata cheese
- red pepper flakes, optional
- dill flowers, optional
- Place all marinade ingredients into a liquid measuring cup and whisk together.
- Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
- Meanwhile make the vinaigrette: Place all vinaigrette ingredients, except for the oil into the well of a blender.
- With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.
- Preheat grill to 375˚F. Remove the steak from the marinade, pat dry, and generously season the steak on both sides with salt and pepper.
- Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
- Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 6 to 8 minutes before slicing into pieces, against the grain.
- To assemble: Toss the baby kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle a little more vinaigrette over the top, lightly season with salt and pepper and serve.