Grass-Fed New York Steaks + Peach Summer Salad

High-Protein, Gluten-Free, Dairy-Free, Refined Sugar-Free, Made with 100% Grass-Fed & Finished Beef, Fresh Seasonal Okanagan Produce, and Real Whole Food Ingredients

There's something about building a meal around simple, high-quality ingredients. Choosing 100% grass-fed and finished beef is a great way to support your health, as it's naturally rich in protein, iron, zinc, and vitamin B12, while also providing higher amounts of omega-3 fatty acids and CLA compared to conventionally raised beef. Whenever possible, I also love supporting local farmers and butchers who prioritize raising their animals with care.

Pairing it with seasonal Okanagan donut peaches is one of my favourite ways to eat throughout the summer. Harvested at their peak, these sweet, juicy peaches are bursting with flavour and naturally rich in vitamin C, fibre, and antioxidants. Shopping seasonally is also a wonderful way to support local growers while often saving money, since produce is more abundant during its natural growing season. This fresh, vibrant salad is the perfect complement to beautifully grilled steak and is a meal you'll come back to all summer long!

What You Need (Serves 2)

For the Steaks

2 grass-fed & finished New York strip steaks

Steak Marinade

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 tsp Dijon mustard

2 tsp minced garlic

Sea salt and freshly ground black pepper, to taste

For the Donut Peach Summer Salad

1 head crisp green lettuce, chopped

2 Okanagan donut peaches, sliced (white nectarine or fav stone fruit)

2 ripe avocados, sliced or diced

1/2 cup fresh basil, finely chopped

For the Lemon Garlic Dressing

1/2 cup extra virgin olive oil

1/3 cup fresh lemon juice

3 tbsp pure maple syrup

1 tbsp Dijon mustard

3–4 garlic cloves, minced or mashed

Sea salt and freshly ground black pepper, to taste

Method

Marinate the Steaks

In a shallow dish or large zip-top bag, whisk together the olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, garlic, sea salt, and black pepper.

Add the steaks and coat well in the marinade.

Refrigerate for at least 1 hour, or up to 8 hours for the best flavour.

Make the Lemon Garlic Dressing

Whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, garlic, sea salt, and black pepper until smooth and well combined.

Set aside while you prepare the steaks and salad.

Grill the Steaks

Remove the steaks from the refrigerator about 20 minutes before cooking.

Preheat the barbecue to medium-high heat.

Remove the steaks from the marinade and grill for 4–5 minutes per side for medium-rare, or cook to your preferred doneness.

Transfer to a cutting board and let the steaks rest for 8–10 minutes before slicing.

Assemble the Salad

Add the lettuce, donut peaches, avocado, and basil to a large serving bowl.

Pour the lemon garlic dressing over the salad and gently toss to combine.

Serve alongside the grilled grass-fed New York steaks and enjoy.

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay