I just stepped out of the orchard. No, I mean literally, I just stepped out of the orchard.
Today I stepped out of a van, into a picturesque Oregon orchard, to photograph, gawk and fondle some of the world’s most coveted pears and peaches grown and harvested by gifting company Harry & David. But more of that to come in a future post…
Ironically I had planned on posting this recipe before I actually visited the orchards, but I’m realizing the visit must have been on my mind when I started craving this salad since the nectarines have been ripening on my kitchen counter for the past week.
Some things happen for a reason. Right?
I’m not a huge steak eater, but when I do I want it to be juicy and succulent. I want it to entice me with it’s wafting aroma coming off a charcoal grill. I want it to possess the perfect medium rare char.
I’ve been obsessing about skirt steak ever since I saw it on the menu of a chi-chi (prn. shee-shee) L.A. restaurant. But do you think I could find that cut in my part of the woods? No, not for the past 3 years.
So when I came upon both skirt steak and hanger steak cuts at one of my little hole in the wall grocers I snapped it up for the perfect recipe that’s been stuck in my summer lovin’ head.
With summer’s harvest coming to bear in the form of low hanging fruit sweetened to the perfect juice factor, fields flush with nectarines, cherries, and peaches are perfect accents to this easy-to-pull-together salad that’s both sweet, tart, and yes, juicy and hits all the right notes with sweetly marinaded steak.
It’s my idea of a perfect summer dinner.
Balsamic Skirt Steak with Nectarines, Cherries & Gorgonzola Cheese
Ingredients
- 1 to 1 ½ pound skirt steak or other thin steak such as Hanger steak or flank steak
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons orange juice
- 1 pinch chili flakes
- 2 cloves garlic sliced
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon honey
- kosher salt and freshly ground black pepper
- 1 nectarine pit removed and sliced
- 6-8 cups baby salad greens
- 20-25 cherries pitted
- ½ cucumber thinly sliced
- ¼ small red onion thinly sliced
- ½ cup gorgonzola or cambazola cheese
- dressing
- ½ cup fruity olive oil
- 2 tablespoons white balsamic vinegar
- 1 ½ tablespoons honey
- pinch kosher salt
- 1 tablespoon or more of fresh tarragon sprigs
Instructions
- Mix olive oil, vinegar, orange juice, chili flakes, garlic, rosemary and honey in a bowl and pour into a large Ziploc freezer bag. Add skirt steak to bag, wrap tightly or lay bag flat so marinade covers steak and let sit at room temperature for 30 minutes or up to 4 hours in the refrigerator.
- Meanwhile make dressing by combining all ingredients in a bowl and mix well.
- Prepare charcoal grill and bring temperature to medium high. Remove steak from bag and discard marinade. Cook steak for 3-5 minutes each side depending on your preference of doneness. Rest steak for 5 minutes before slicing.
- Assemble salad greens on plates with nectarines, cherries, cucumbers, red onion and cheese and top with sliced steak and top with dressing.
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nice article if you want iftar meal book here
looks so delicious
Great blog here! Also your web site loads up fast! What web
host are you using? Can I get your affiliate link to your host?
I wish my web site loaded up as fast as yours lol
mmm… gorgeous! love the photos. Want to dig right in!!!
This looks delicious!! I just read about that trip to Harry & David’s via Jessica’s blog–it sounded like an incredible time :) Love your site.
I’m loving that picture of your hubby!!!
It was beyond a pleasure meeting you! I was a little nervous to meet THE foodie crush. ;) I hope we have more time to hang out again soon….loved getting to know you!!!
This looks delicious Heidi! Love love me some stone fruit. We’re entering my very favorite food season.
This is truly mouth-watering.
Just gorgeous. I am eager to hear about your trip to Oregon. I love balsamic marinades skirt and hanger steak, i just made a very similar recipe. Chat soon!
That salad looks so tasty and summery Heidi. As our days are starting to warm up, nearing spring, I am trying to incorporate more fruit into our meals. While peaches are not yet in season, we have some cherries and good pears around that would probably work…
I am already trying to plan the first postcard I want to send with the Postagram app! Thanks for sharing that!! :)
I love skirt steak salads, this looks fantastic with the balsamic and stone fruit!
Heidi, this post is packed with amazing info. ~ from recipe to tees to apps I need to check out. Thanks for all this valuable info., and have fun at Harry & David’s event! Pics on instagram look great… oh and your husband rockin’ out ~ makes me smile ~ love it!
I think as a reaction to years of horrible Colorado tomatoes (even in season the grocery has hothouse tomatoes!) I’ve seen a huge shift in my main course salads to using more fruits. It was easy with chicken but it took me a bit to think beef steak (and I LOVE flank steak) would work. But it does and you have also shown how gorgeous it can be. Also using my new favorite, cambozola cheese? This is absolutely perfect.
Can’t wait til I have a house..and a grill..so I can make this!
I loooove balsamic steak. It’s so delicious. In fact, one of our favorites!
Heidi! You are killing me over here! It’s my last day of a juice cleanse and all I want to do is bite into that beautiful balsamic steak! Ugh, torture! I can’t wait to make this. I just added skirt steak to my grocery list!
balsamic and cherries can do no wrong!
love that light blue tshirt and that your hubs is in band – how fun!
and loving that Matt has a new book coming out and that you’re going on a H & D trip? Some girls have all the luck!