Recipe: Grilled Peach & Steak Salad with Beso Del Sol Sangria | chicago foodie girl


Recipe: Grilled Peach & Steak Salad with Beso Del Sol Sangria

Happy Monday! I hope everyone had a fantastic weekend. I had a very low-key one that included some quality time with my DVR along with daylong cooking, sangria, and reality TV extravaganza at Diana's place. I'm happy to report that I am now 100% caught up with the world of TV brides, bachelorettes, housewives, and cooking show contestants.

While Diana and I regularly attend cooking classes together, we hadn't cooked together outside of a class setting in ages - I knew as soon as Beso Del Sol Sangria issued their summer perfect pairings challenge that it would be the perfect opportunity to get back into the kitchen with her. Beso Del Sol Sangria is a Spanish import that is blended with Tempranillo wine and 100% natural Mediterranean fruit extracts and sugar. It's not overly sweet, so it's perfect for those of you who love to add a little fruit to your sangria (we're both fans of the massive fruit salad in a glass option). The best thing about Beso Del Sol Sangria is that it's expertly mixed and perfectly portable (not to mention adorable!).

We decided to pair our sangria with a recipe that has been hanging out in my to-make file for far too long: a Grilled Peach & Steak Salad. I knew that the savory steak would contrast perfectly with the fruitiness of the sangria; as I guessed correctly, the light sweetness of the peaches also complemented the slightly more tart fruits that we used in the drink. The combination resulted in a spectacular meal that was made even better by hours of nonstop laughter (the sangria may have had a little to do with that). ;-)

Grilled Peach and Steak Salad
2 flank or skirt steaks
4 peaches (we used white peaches)
4 cups of greens (Romaine, spinach, or spring mix works best)
1/4 cup of crumbled feta

1/2 cup good balsamic vinegar (use 1/4 cup for a less tart dressing)
3/4 cup of extra virgin olive oil
1 small clove of garlic
1 tsp Dijon mustard
pinch of salt
drizzle of honey

1. Halve, pit, and peel peaches (peeling is optional – leave peel if the skin doesn’t bother you).

2. Season the steak with a good amount of salt, pepper, garlic powder, and onion powder (or a steak blend). Brush the steak and peaches lightly with canola oil.

3. Preheat the grill or grill pan to medium-high heat. Place the steak and peaches, cut side down, on the grill and cook for 4-6 minutes per side.

4. Make dressing. Combine all ingredients except oil, whisk well (or put in a lidded container, and shake well.) Slowly whisk in the oil (or shake in the lidded container).

5. Once the meat reaches your desired temperature and the peaches are softened, remove the steak to a plate to rest for 5-10 minutes (cover with foil) and places the peaches on a cutting board.

6. Dice the peaches and put in a bowl with a tablespoon of the dressing (the warm peaches will soak up the flavors).

7. Dress salad with vinaigrette (to taste) and feta cheese. Slice the rested steak into strips and top the salad with the steak and diced peaches.

Disclosure: I received a complimentary product and compensation to facilitate this post. Review and all opinions are my own. 



  1. Everything was awesome, including the company! I kind of was hoping to see one of my muscle-y arm action shots. LOL!

  2. Sounds delicious! Will have to go on my list of recipes to try!

  3. How beautifully summery! We love pairing fruit with beef, so this sounds like a perfect pairing!


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