Grilled Steak & Peach Chimichurri Salad
Classic grilled steak salad of two thick sirloin steaks, dry-brined and grilled to medium-rare, sliced over baby spinach, arugula and sprouts with caramelised grilled peaches, quick pickled red onion, cherry tomatoes and a light vinaigrette, the key being sweet charred fruit against sharp, garlicky chimichurri. A measured dry-brine of 6g kosher salt, rested uncovered in the refrigerator for 2–4 hours rather than salted just before grilling, is the technique this whole salad depends on for a deep, dry-surfaced crust — the salt seasons the meat through while the cold air dries the exterior, so the steak sears instead of steaming, the same dry-surface principle behind every good sear whenever browning matters. Grilling the peaches first over high heat is what lets their sugars caramelise into soft, smoky wedges before the steak takes the hottest part of the grill. Resting the steak for 8 minutes before slicing it against the grain is what keeps the juices in the meat and the slices tender. The payoff is a main-course salad with real, layered contrast — savoury crust and pink centre, jammy peach, bright pickled onion and herby chimichurri running into every bite.
Prep Time : 30 min
Cook Time : 15 min
Servings : 4
30 min
15 min
4
Ingredients
For the Steak
• 2 sirloin steaks, approximately 300g each
• 6g kosher salt, for the dry-brine — this one on Amazon
• Freshly ground black pepper, for final seasoning
For the Quick Pickled Red Onion
• 2 medium red onions, sliced into thick rings
• 250ml boiling water
• 60ml white wine vinegar or apple cider vinegar — this one on Amazon
• 10g sugar
• 5g salt
• 1 tsp coriander seeds
• 1 tsp whole black peppercorns
For the Half-Batch Chimichurri
• ½ bunch fresh flat-leaf parsley
• ½ tbsp red chili flakes
• 3 garlic cloves, finely minced or grated
• 1–2 bay leaves, crumbled
• 90ml good-quality olive oil — this one on Amazon
• 2 tbsp red wine vinegar — this one on Amazon
• 1 tbsp dried oregano
• Salt and freshly ground black pepper to taste
For the Grilled Peaches
• 4 ripe peaches, halved and stoned, cut into medium-thick wedges
• 20ml olive oil
For the Light Vinaigrette
• 30ml white wine vinegar
• 10g Dijon mustard — this one on Amazon
• 5g honey
• 15ml fresh lemon juice
• 60ml extra-virgin olive oil
• Salt and freshly ground black pepper to taste
For the Salad
• 500g mixed greens — baby spinach, arugula, broccoli sprouts, radish sprouts
• 400g cherry tomatoes, halved
• Salt and freshly ground black pepper to taste
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Directions
- Dry-Brine the Steak
Pat both sirloin steaks completely dry with paper towels. Sprinkle the 6g of kosher salt evenly over both flat sides and all the edges, about 3g per steak, which is 1% of the 600g of meat. Set the steaks on a wire rack over a plate and slide them uncovered into the refrigerator for 2–4 hours. The salt draws moisture to the surface, dissolves in it and is reabsorbed into the meat, while the cold, circulating air dries the exterior. Never rinse the steaks and do not add more salt. At grilling time, pat them with paper towels only if surface moisture remains, then season with freshly ground black pepper. That dry surface is what lets the steak brown and char on the grill instead of steaming. - Make the Pickled Red Onions
Do this straight after the steaks go into the refrigerator so the onions have the longest pickling time. In a heatproof jar or bowl, stir the boiling water, vinegar, sugar, 5g salt, coriander seeds and peppercorns until the sugar and salt dissolve. Add the red onion rings, pressing them down until completely submerged, and leave at room temperature. They are ready within 30 minutes but keep improving over the following hours, turning from sharp and raw to sweet, tangy and vividly pink-purple. That slow pickling is what gives the salad a sharp, sweet acid note, with the coriander linking it to the chimichurri’s herbs. - Make the Chimichurri
Rinse the parsley under cold water, dry it completely in a salad spinner or with a clean towel, and strip the leaves from the thick lower stems. Chop the leaves finely with a sharp knife, coarse enough to stay textured and rustic rather than a paste. Crumble the bay leaves and mince or grate the garlic. Combine the parsley, garlic, bay leaves, chili flakes, oregano, salt and pepper in a bowl, stir in the red wine vinegar, then pour in the 90ml olive oil and mix. Taste and adjust the salt, then set aside at room temperature. That resting time is what lets the garlic infuse the oil and the sauce turn bold, sharp and generously herby. Full technique detail is in the Classic Chimichurri Sauce recipe. - Light the Grill and Prepare the Peaches
Light the grill and bring it to high heat, hot enough to sear steak and caramelise peach sugars quickly on contact. While it heats, toss the peach wedges in a bowl with the 20ml olive oil until every cut surface is coated. Do not season them with salt or anything else, because their role is sweet, caramelised contrast. The wedges should be thick enough to hold their shape on the grates yet thin enough to caramelise fast. That thin film of oil is what stops the peach sugars from burning and sticking to the grill grates. - Make the Light Vinaigrette
In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, lemon juice, and a little salt and pepper. Whisk until combined, then add the 60ml extra-virgin olive oil in a thin stream while whisking to form a light emulsion. Taste it: the dressing should be bright, clean and barely-there rather than assertive, and can be set aside while the grill heats. That restraint is what keeps the greens from tasting plain without competing with the chimichurri that finishes the bowl. - Grill the Peaches and Steak
Place the peach wedges on the hot grates and leave them undisturbed for about 2–3 minutes per side, until they have dark char marks, feel fully soft when pressed at the tip and smell of caramelised fruit. Set them aside. Put the steaks on the hottest part of the grill and leave them for 3–4 minutes to build char and crust, rotating 45 degrees for cross-hatch marks if you like, then flip once and repeat on the second side. Pull at 54–57°C internal temperature for medium-rare, then rest on a cutting board for at least 8 minutes. That rest is what lets the juices settle back into the meat instead of running onto the board. - Assemble the Steak Salads
While the steak rests, toss the mixed greens with enough vinaigrette to lightly coat every leaf and divide them among four wide, shallow bowls. Scatter the halved cherry tomatoes over the greens, season them with a small pinch of salt and pepper, and tuck in the peach wedges evenly so every portion matches. Drape the pickled onion rings over the top rather than piling them. Slice the rested steak against the grain into strips about 5–7mm thick and fan the slices across the centre of each bowl so the pink interior shows. Spoon the chimichurri generously over the steak and let it run down into the salad. That heavy drizzle is what ties every component together.
*Notes :
- The 6g dry-brine, 1% of the 600g of sirloin, deserves genuine recognition as the technique most directly responsible for both the crust and the even seasoning. Salt pulls moisture out, dissolves in it and is reabsorbed while the uncovered refrigerator air dries the surface, which is why the brine is never rinsed away — washing would rewet the exterior and undo the dryness that makes a proper sear possible.
- Ripe peach selection deserves the same attention that any grilled fruit receives, because the fruit is what turns this from a standard steak salad into something memorable. Peaches that yield slightly at the stem end carry enough sugar to caramelise before collapsing, while underripe fruit turns sour and harsh and overripe fruit falls apart on the grate — ripe nectarines are the closest substitute.
- The half-batch chimichurri deserves genuine respect as the detail most directly responsible for the balance of the bowl. Ninety millilitres of oil to half a bunch of parsley gives a potent, spoonable sauce that covers four servings while leaving the peaches, onion and greens audible beneath it, whereas a full batch would flood the salad.
- The 54–57°C pull temperature, paired with the 8-minute rest, deserves attention as a genuine, checkable readiness cue rather than a loose approximation of medium-rare doneness. A probe in the thickest part of each steak confirms the centre, and the rest lets the juices redistribute so the slices stay moist instead of bleeding onto the board.
Why This Steak Salad Works
This recipe works because a measured 1% dry-brine seasons the sirloin through while the uncovered rest dries its surface, so the steak sears into a deep crust without any rinsing.
Grilled peaches add jammy, smoky sweetness against the savoury meat, and quick pickled onion supplies the sharp acid that cuts through beef and olive oil alike.
A light vinaigrette keeps the greens seasoned without competing, while the half-batch chimichurri delivers the garlic, herb and vinegar punch that ties the bowl together. Resting the steak keeps each slice juicy, so every forkful is rich, sweet, sharp and fresh.
Ingredient Breakdown
Sirloin Steak (Dry-Brined)
The critical technique — 6g of kosher salt on 600g of meat seasons it through and dries the surface for an even crust.
Uncovered Refrigerator Rest (2–4 Hours)
The critical timing technique — cold, circulating air dries the exterior so the steak sears and chars instead of steaming.
Ripe Grilled Peaches
The critical ingredient choice — ripe fruit caramelises into soft, smoky, jammy wedges that contrast the savoury steak and sharp chimichurri.
Chimichurri (Half Batch)
The dominant finishing sauce — garlicky, herby and vinegar-sharp, it runs over the sliced steak and into the salad below.
Quick Pickled Red Onion
The structural acid — sharp, sweet and vividly pink rings that cut through the richness of the beef and olive oil.
Light White Wine Vinaigrette
The supporting dressing — barely-there seasoning that keeps the greens from tasting plain without competing with the chimichurri.
Flavor Structure Explained
This grilled steak and peach chimichurri salad follows a layered balance model:
- Savoury rich base (dry-brined sirloin)
- Sweet smoky contrast (grilled peaches)
- Sharp herbal intensity (chimichurri)
- Bright acidic lift (pickled onion, vinaigrette)
- Fresh vegetal layer (cherry tomatoes, mixed greens)
The sirloin establishes the core with deep, salty-savoury richness and a crisp char. Grilled peaches create a strong counterpoint, adding caramelised sweetness that contrasts rather than blends. Chimichurri defines the dominant character, cutting across every component with garlicky, herby, vinegar-sharp intensity. Pickled onion and vinaigrette add acidity that sharpens both richness and sweetness, while tomatoes and greens keep the bowl light and juicy, and the chimichurri running through them is what ties the salad together.
Common Mistakes to Avoid
- Skipping the Dry-Brine – This leaves the surface wet and the meat seasoned only on the outside, so the crust steams instead of sears. Always salt the steaks 2–4 hours ahead and rest them uncovered on a rack.
- Over-Salting the Steak – This leaves a salty surface that is never rinsed away. Always measure about 6g of kosher salt for the 600g of sirloin and add no second salting.
- Leaving Surface Moisture on the Steak – This makes steam instead of browning, leaving a grey, patchy crust. Always pat the steaks with paper towels if any moisture remains before seasoning with pepper.
- Using Underripe Peaches – This leaves too little sugar to caramelise, so the fruit chars bitterly. Always choose peaches that yield slightly at the stem end.
- Cutting the Steak Too Early – This lets the juices run onto the board instead of staying in the meat. Always rest the steak for at least 8 minutes before slicing.
- Holding Back on the Chimichurri – This leaves the bowl without the sharp, herby punch that defines it. Always spoon it generously over the sliced steak and let it run into the salad.
Variations
Nectarine Version
Replace the peaches with ripe nectarines for an almost identical result, since their slightly higher acidity and firmer texture hold grill marks even more cleanly.
Lamb Version
Replace the sirloin with lamb leg steaks using the same dry-brine, grilling and resting method, as the stronger natural richness of lamb has an even closer affinity with chimichurri.
Added Cheese Version
Crumble 80g of feta or goat cheese over the assembled salad for a creamy, salty element that softens the sharp pickled onion and chimichurri.
Indoor Version
Use a cast iron grill pan on the highest heat your stovetop can produce for both the steak and the peaches, keeping the technique identical, and open a window because it will smoke.
Storage & Make-Ahead
Pickled red onions can be made up to 2 weeks ahead and kept in their jar in the refrigerator, where they continue to improve in flavour and colour over time.
Chimichurri keeps in the refrigerator for up to 3 days, so bring it to room temperature and stir it well before serving, because the olive oil thickens slightly when cold and the herbs settle.
The steaks can be dry-brined up to 4 hours ahead but no longer, as a longer brine can start to affect the texture of the meat, so plan the grilling time first.
Cooked, sliced steak keeps in an airtight container in the refrigerator for up to 3 days and is excellent at room temperature or cold in later meals.
Grilled peaches are best the same day because they soften within 24 hours, and the salad should be assembled just before serving since dressed greens begin to wilt within 30 minutes.
Frequently Asked Questions
Why is the dry-brined steak never rinsed before grilling?
Rinsing would wash off the brine and rewet the surface, undoing the dry exterior built up in the refrigerator. At 1% salt the steak is already seasoned through, so a pat with paper towels, only if moisture remains, and freshly ground black pepper are all it needs.
Why are the peaches tossed in oil but not seasoned before grilling?
The thin film of oil keeps the peach sugars from burning and sticking to the grates. Salt or other seasoning would interrupt the sweet, caramelised contrast the peaches bring to the savoury steak and the sharp chimichurri.
Why does the steak need a full 8-minute rest before slicing?
Resting lets the juices settle back into the meat after the high heat of the grill. Cut too early, the juices run onto the board and the slices turn drier.
Why does the chimichurri call for fresh flat-leaf parsley?
Fresh parsley gives the sauce its bright, grassy body, which dried parsley cannot match and which makes a noticeably flatter chimichurri. The dried oregano only adds earthy depth around the fresh herb, rather than replacing it.
Are there other classic chimichurri, steak, or salad dishes worth trying?
Classic Chimichurri Sauce offers another classic chimichurri direction worth exploring, and Argentine Chimichurri Steak and Grilled Peach and Burrata Salad are also worth trying for other steak and peach directions. Pan-Seared Skirt Steak and Steakhouse Steak Salad with Blue Cheese offer other hearty steak dishes worth exploring.
Nutrition Facts
( per serving )
Calories
~750 kcal
Protein
38 g
Fat
52 g
Carbs
32 g
Calories
~750 kcal
Protein
38 g
Fat
52 g
Carbs
32 g
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Grilled Steak & Peach Chimichurri Salad
Ingredients
Method
- Pat both sirloin steaks completely dry with paper towels. Sprinkle the 6g of kosher salt evenly over both flat sides and all the edges, about 3g per steak, which is 1% of the 600g of meat. Set the steaks on a wire rack over a plate and slide them uncovered into the refrigerator for 2–4 hours. The salt draws moisture to the surface, dissolves in it and is reabsorbed into the meat, while the cold, circulating air dries the exterior. Never rinse the steaks and do not add more salt. At grilling time, pat them with paper towels only if surface moisture remains, then season with freshly ground black pepper. That dry surface is what lets the steak brown and char on the grill instead of steaming.
- Do this straight after the steaks go into the refrigerator so the onions have the longest pickling time. In a heatproof jar or bowl, stir the boiling water, vinegar, sugar, 5g salt, coriander seeds and peppercorns until the sugar and salt dissolve. Add the red onion rings, pressing them down until completely submerged, and leave at room temperature. They are ready within 30 minutes but keep improving over the following hours, turning from sharp and raw to sweet, tangy and vividly pink-purple. That slow pickling is what gives the salad a sharp, sweet acid note, with the coriander linking it to the chimichurri’s herbs.
- Rinse the parsley under cold water, dry it completely in a salad spinner or with a clean towel, and strip the leaves from the thick lower stems. Chop the leaves finely with a sharp knife, coarse enough to stay textured and rustic rather than a paste. Crumble the bay leaves and mince or grate the garlic. Combine the parsley, garlic, bay leaves, chili flakes, oregano, salt and pepper in a bowl, stir in the red wine vinegar, then pour in the 90ml olive oil and mix. Taste and adjust the salt, then set aside at room temperature. That resting time is what lets the garlic infuse the oil and the sauce turn bold, sharp and generously herby.
- Light the grill and bring it to high heat, hot enough to sear steak and caramelise peach sugars quickly on contact. While it heats, toss the peach wedges in a bowl with the 20ml olive oil until every cut surface is coated. Do not season them with salt or anything else, because their role is sweet, caramelised contrast. The wedges should be thick enough to hold their shape on the grates yet thin enough to caramelise fast. That thin film of oil is what stops the peach sugars from burning and sticking to the grill grates.
- In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, lemon juice, and a little salt and pepper. Whisk until combined, then add the 60ml extra-virgin olive oil in a thin stream while whisking to form a light emulsion. Taste it: the dressing should be bright, clean and barely-there rather than assertive, and can be set aside while the grill heats. That restraint is what keeps the greens from tasting plain without competing with the chimichurri that finishes the bowl.
- Place the peach wedges on the hot grates and leave them undisturbed for about 2–3 minutes per side, until they have dark char marks, feel fully soft when pressed at the tip and smell of caramelised fruit. Set them aside. Put the steaks on the hottest part of the grill and leave them for 3–4 minutes to build char and crust, rotating 45 degrees for cross-hatch marks if you like, then flip once and repeat on the second side. Pull at 54–57°C internal temperature for medium-rare, then rest on a cutting board for at least 8 minutes. That rest is what lets the juices settle back into the meat instead of running onto the board.
- While the steak rests, toss the mixed greens with enough vinaigrette to lightly coat every leaf and divide them among four wide, shallow bowls. Scatter the halved cherry tomatoes over the greens, season them with a small pinch of salt and pepper, and tuck in the peach wedges evenly so every portion matches. Drape the pickled onion rings over the top rather than piling them. Slice the rested steak against the grain into strips about 5–7mm thick and fan the slices across the centre of each bowl so the pink interior shows. Spoon the chimichurri generously over the steak and let it run down into the salad. That heavy drizzle is what ties every component together.