Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Grilled Peach + Beef Steak Salad Adapted from: Healthy Eating Prep: 15 mins Cook: 15 mins Servings: 4 Want a winning combination? Then try this cool, crisp, grilled peach salad and hot, seared steak! Ingredients Steak 4 Grass-Fed, Certified Humane, top sirloin steaks (3-oz. each) Sea salt, to taste Freshly ground black pepper, to taste ┬╜ Tbsp olive oil Salad 2 whole organic peaches, sliced ┬╜ English cucumber, sliced 1 Tbsp extra virgin olive oil 2 Tbsp fresh rosemary, minced ┬╜ cup orange juice Sea salt, to taste Freshly ground black pepper, to taste *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 0% Fat (g) 0 0% Saturated Fat (g) 0 0% Carbohydrates (g) 0 0% Protein (g) 0 0% Sugars (g) 0 0% Fiber (g) 0 0% Preparation View As Slideshow For the steaks, preheat grill pan or oven broiler (set the rack 3 inches from heat source) on high temperature. For the salad, combine all the ingredients in a bowl, and mix gently. Marinate salad for at least 5ΓÇô10 minutes to blend flavors before serving. (Salad can be made up to 3 hours in advance and refrigerated.) Season the steaks with salt and pepper, and lightly coat with oil. Grill or broil 2-3 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ┬║F). Remove from the heat and let cool for 3-5 minutes. Serve one 3-ounce steak with ┬╜ cup salad on the side. Enjoy! Tip Pink Himalayan salt is perfect for finishing this dish. print TAGS: English Cucumber, Peaches, Quick + Easy, Rosemary, Salad, Steak Related Recipes Delicious Vegan Falafel Balsamic Braised Chicken Banana Cocoa Tofu Smoothie Slow Cooker Golden Baked Chicken Avocado Melon Breakfast Smoothie MeanGreenHealthMachine Middle Eastern Summer Salad The Beet Is On