Juicy summer peaches + corn over fresh arugula, topped with a tender tritip then finished with some crunchy sunflower seeds + a simple basil-mint vinaigrette. Its the kind of salad that you want a little piece of everything in each + every bite! Absolutely delicious! Can’t get enough!
INGREDIENTS – serves 2
1/2 lb tritip steak (sub NY strip, ribeye, etc)
Olive oil, salt + pepper
1 ear of corn, husked + kernels cut off
1/2T fresh mint, chopped
1/2T fresh basil, chopped
1T peach jam (sub any other jam)
2T balsamic vinegar
3T olive oil
Salt + pepper
3-4c arugula or whatever green you’d like
1 peach, sliced
2 slices red onion, halfmoons
3T sunflower seeds, toasted
2-3T gorgonzola/blue cheese – optional
Bring a cast iron skillet to medium-med-high heat. Sprinkle a little salt + pepper on both sides of the steak. Make sure the pan is nice and hot then pour a couple of tablespoons of olive oil in and carefully place the steak in the center of the pan. Cook for 3-5 minutes, flip then 3-5 more (all depending on how done you like your steak). Remove from the pan and set aside for 10-15 minutes to rest. Dump the corn in the pan that you just cooked the steak in. Sprinkle in a little salt + pepper then stir for 1-2 minutes, remove from heat and set aside to cool.
Meanwhile, in a jar combine mint, basil, jam, vinegar + olive oil with a little salt + pepper to taste. Shake until the jam has dissolved.
Spread some arugula out on a large plate or bowl. Arrange peach slices, red onion, sunflower seeds, gorgonzola + corn to your liking. Slice up the steak, place on top of the salad then finish with dressing.