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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Steak and Peach Salad with Lemon Dressing
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Steak and Peach Salad with Lemon Dressing

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Steak and Peach Salad with Lemon Dressing

A vibrant steak and peach salad with mixed greens and a drizzle of lemon dressing.
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Enjoy a refreshing and flavorful meal with our Steak and Peach Salad with Lemon Dressing. This dish features tender Certified Angus Beef ® shoulder center steak paired with juicy peaches and mixed salad greens, all topped with a tangy lemon dressing. Perfect for a light and healthy dinner, this salad is sure to impress.

Ingredients

Scale

1 1/2 pounds Certified Angus Beef ® shoulder center steak

2 teaspoons olive oil

1 cup low-fat lemon yogurt

1/4 cup lemon juice

1/4 cup thinly sliced green onion

1/2 teaspoon poppy seeds

5 peaches, washed and sliced

Mixed salad greens

Salt and pepper to taste

Instructions

1. Prepare and Grill Steak: Rub the steak with olive oil, salt, and pepper. Grill over medium heat for 12 to 16 minutes to desired doneness, leaving the grill lid open. Transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes.

2. Make Lemon Dressing: In a bowl, combine the lemon yogurt, lemon juice, green onion, and poppy seeds.

3. Slice Steak: Cut the steak across the grain into thin slices.

4. Assemble Salad: Arrange the steak slices and peach slices on a bed of mixed salad greens. Drizzle the lemon dressing over the top.

5. Serve immediately, seasoned with additional salt and pepper to taste.

Notes

Resting Time: Allow the steak to rest before slicing to retain its juices and ensure tender slices.

Peach Ripeness: Use ripe but firm peaches for the best texture and flavor in the salad.

Pairing Suggestion: Pair this salad with a crisp white wine, such as Sauvignon Blanc, to complement the fresh flavors.

Nutrition

  • Serving Size: Approximately 1/6 of the salad
  • Calories: 350-400 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.