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 minsServings: 4Want a winning combination? Then try this cool, crisp, grilled peach salad and hot, seared steak!IngredientsSteak 4 Grass-Fed, Certified Humane, top sirloin steaks (3-oz. each) Sea salt, to taste Freshly ground black pepper, to taste ½ Tbsp olive oilSalad 2 whole organic peaches, sliced ½ English cucumber, sliced 1 Tbsp extra virgin olive oil 2 Tbsp fresh rosemary, minced ½ cup orange juice Sea salt, to taste Freshly ground black pepper, to taste*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories00%Fat (g)00%Saturated Fat (g)00%Carbohydrates (g)00%Protein (g)00%Sugars (g)00%Fiber (g)00%PreparationView 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 5–10 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 ºF). Remove from the heat and let cool for 3-5 minutes. Serve one 3-ounce steak with ½ cup salad on the side. Enjoy!TipPink Himalayan salt is perfect for finishing this dish.print TAGS: English Cucumber, Peaches, Quick + Easy, Rosemary, Salad, SteakShare this:Related Recipes Vegan Cauliflower Fettuccine Alfredo Grilled Salmon with Tomatoes + Basil Beets, Beans + Greens Cucumber, Red Onion + Dill Salad Tomato + Cannelini Bean Salad SweetBeet Scallion, Eggplant + Pepper Rice Bowl Salad Grilled Salmon Rosemary Kebabs