Grilled Marinated Steak with Peach and Quinoa Salad

Beef steak marinated in a honey-balsamic blend creates a delicious sweet and savoury flavour to complement this hearty salad. Switch mango or pineapple for the peaches off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef provides 79% of your daily needs for the zinc you need to boost your immune system.
Yield 4 Servings Prep. Time 20 min Marinating Time 30 min Cooking Time 22 min Total Time 72 min


Here are the following ingredients:

  • Marinade/Dressing
  • ¼ cup (60 mL) EACH olive oil and balsamic vinegar
  • 1 tbsp (15 mL) liquid honey
  • 2 tsp (10 mL) grainy Dijon mustard
  • 1 lb (500 g) Beef Hanger Grilling Steak
  • 3 cloves garlic, minced
  • ¾ tsp (4 mL) EACH salt and fresh ground pepper, divided
  • Salad
  • 2 peaches, cut into wedges
  • Olive oil
  • 6 cups (1.5 L) mixed greens
  • 2 cups (500 mL) cherry tomatoes, preferably mixed heirloom, halved
  • 1 cup (250 mL) thinly sliced cucumber
  • ¼ cup (60 mL) thinly sliced red onion
  • 2 cups (500 mL) cooked red quinoa, cooled (about 1 cup/250 mL raw)
  • ½ cup (125 mL) torn fresh basil leaves
  • 5 oz (150 g) burrata cheese, drained (optional)
  • 2 tbsp (30 mL) roasted sunflower seeds

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Marinade/Dressing: Whisk together oil, vinegar, honey and mustard in a large bowl. Place half into a sealable freezer bag; set remaining aside for Salad. Pierce steak all over with a fork and add to bag along with garlic; massage marinade into meat; seal and refrigerate for at least 30 minutes or up to 12 hours.

  2. Discard marinade from meat; pat steak dry with paper towel. Season steak all over with ½ tsp (2 mL) each salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 18 to 22 minutes for 1½-inch (4 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and lest for 5 minutes.

  3. Salad : Meanwhile, lightly brush peaches with oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.

  4. Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine. Arrange salad on a shallow serving platter. Top with grilled peaches, burrata (if using) and sunflower seeds. Carve steak across the grain on the bias into thin slices and serve with salad.