Ingredients
-
1 orange, juice of
-
1 lime, juice of
-
1 lemon, juice of
-
1/4 cup white wine vinegar
-
1 tablespoon sugar
-
3/4 cup canola oil
-
1 cup bottled Italian dressing
-
2 tablespoons olive oil
-
6 peaches
-
salt and pepper
-
mixed baby lettuces and spring greens (1 small bag)
-
4 cups romaine lettuce, chopped
-
1 red pepper, cut in thin strips
-
1 cup toasted pecans
-
4 ounces goat cheese
-
1 tablespoon shallot, minced
-
1 lb flank steak
Instructions
- Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
- Marinate steak in italian dressing in the fridge for at least an hour.
- Cut peaches in half, remove pits, brush with olive oil.
- Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
- Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
- Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.