Steak and Corn Salad with Peach-Balsamic Vinaigrette

Bright, light, and packed with protein and fiber, this Steak and Corn Salad with Peach-Balsamic Vinaigrette is the perfect meal to savor up the last of summer seasonal produce. Bite-sized veggies get coated in a sweet and tangy dressing and topped with creamy goat cheese, tying together the variety of fresh flavors. This recipe is featured in my 30-20-10 series, highlighting 30-minute meals with at least 20 grams of protein and 10 grams of fiber. Make it for your next cookout, beach picnic, or add it to your meal prep rotation for a flavor-packed lunch or dinner option.

Steak and Corn Salad with Peach-Balsamic Vinaigrette Ingredient Notes:

Peaches: This recipe is perfect for New England summers where peach season is from July through September, peaking in August. The ripe peaches are the perfect match for spicy jalapeno and tangy balsamic vinegar. Plus they’re a great source of vitamin C and antioxidants.

Balsamic vinegar: Balsamic vinegar is sharp and tangy, which balances nicely with the sweetness in the peaches. If you like a sweeter dressing, add honey to cut the acidity.

Flank steak: Flank steak is a fairly lean cut, great for searing at high temperatures. If you have the time, let the meat sit at room temperature for 30 minutes before cooking to help achieve an even sear.

Corn: If you don’t have access to fresh corn on the cob, canned or frozen works just fine! If you’re feeling extra, you can also char your corn on the grill before slicing for a smoky flavor. If using canned corn, just be sure to rinse and dry well before adding to the salad to avoid over-sogginess.

Goat cheese: Soft, tangy, and slightly creamy goat cheese melts into the salad and adds richness to every bite. Its saltiness pairs perfectly with the sweet peaches and zesty dressing. You can also swap for feta.

Steak and Corn Salad with Peach-Balsamic Vinaigrette

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cook time

6

minutes

Rest time

10

minutes

Bright, light, and packed with protein and fiber, this Steak and Corn Salad with Peach-Balsamic Vinaigrette is the perfect meal to savor up the last of summer seasonal produce. Bite-sized veggies get coated in a sweet and tangy dressing and topped with creamy goat cheese, tying together the variety of fresh flavors. This recipe is featured in my 30-20-10 series, highlighting 30-minute meals with at least 20 grams of protein and 10 grams of fiber. Make it for your next cookout, beach picnic, or add it to your meal prep rotation for a flavor-packed lunch or dinner option.

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Ingredients

• FOR THE STEAK

• 1 pound flank steak

• kosher salt

• ground black pepper

• avocado oil, for cooking

• FOR THE PEACH-BALSAMIC VINAIGRETTE

• 1 ripe peach, pitted, peeled, and diced

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• juice of 1 lime (about 2 tablespoons)

• 1 teaspoon lime zest

• kosher salt

• ground black pepper

• FOR THE CORN SALAD

• 2 1/2 cups corn (from about 5 ears of corn or 16 ounces frozen and thawed)

• 15 -ounce can chickpeas, drained and rinsed

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 1 ripe peach, pitted and small-diced

• 1 ripe avocado, pitted and small-diced*

• 1 jalapeño pepper, seeded and small-diced (optional)

• 1/4 cup finely chopped cilantro leaves, additional for topping

• 4 ounces crumbled goat cheese

Directions

• Cook the steak: Heat a cast iron grill pan (or cast iron skillet or grill) over medium-high heat. Pat the steak dry with a paper towel and season generously on both sides with salt and black pepper. Heat a drizzle of avocado oil in the pan and sear the steak to a minimum of 140ºF,* about 3 minutes per side. Set it on a cutting board to rest for 10 minutes, tented with foil.
• Meanwhile, make the vinaigrette: Add the diced peach, olive oil, balsamic vinegar, lime juice, lime zest, and a generous pinch of salt and black pepper to a blender or food processor. Blend on high speed until completely smooth, about 45 seconds. Taste and add additional salt if desired.
• After 10 minutes, dice the cooked steak into 1/2-inch cubes.
• Assemble the salad: Add the corn, chickpeas, cherry tomatoes, peach, avocado, jalapeño (if using), cilantro, and diced steak to a large mixing bowl and toss to combine. Add the peach-balsamic vinaigrette and toss again to mix. Sprinkle the crumbled goat cheese on top.
• To serve, divide the salad between four bowls or plates and top with additional chopped cilantro, if desired.

Notes

• Store it: Refrigerate for up to 4 days. Store the steak separately from the salad if you want to reheat it or enjoy chilled.
• Reheat it: (Optional) Microwave the steak until warm, 30 seconds to 1 minute.
• If you’re prepping this one ahead, I recommend leaving the avocado out until serving for best results.
• For best results, allow the steak to rest at room temperature for 30 minutes before cooking.

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