Steak and Peach Salad
This easy lunch hits both sweet and savory notes.
"I love to switch up the protein used in Friday's meal prep for an indulgent, yet healthy lunch to celebrate the upcoming weekend," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox.
This recipe is part of our meal prep series for July. Click here for all the details.
- 6 ounces skirt steak
- Sea salt
- Black pepper
- ½ peach, sliced into ⅛ inch-thick pieces
- 2 tablespoons chimichurri (plus additional for day of)
- 1 Persian cucumber
- ½ ear of corn, kernels
- ¼ small red onion, sliced thin
- 1 cup arugula
- 2 cups baby spinach
- ¼ avocado
- 1 ounce goat cheese, crumbled
- 2 tablespoons toasted pumpkin seeds
Season steak with salt and pepper and sear until medium rare (about 3 minutes on each side).
Place steak aside and allow to rest. Meanwhile, quickly sear peach slices in the same pan (roughly 2 minutes).
Slice steak and place in a small container. Top with 2 tablespoons of chimichurri and store in fridge.
In a salad container, place cooled peaches with whole cucumber, raw corn kernels, and red onion. Top with arugula and baby spinach and store in the fridge along with avocado and goat cheese in separate compartments. Note: This can be done as part of prep on Sunday if desired.
At Your Desk:
Slice the cucumber and avocado and add them to the salad.
Place steak on salad and toss with additional chimichurri, goat cheese, and pumpkin seeds from your condiment kit. Optional: Heat steak gently in the microwave or toaster oven for 30 seconds.