Grilled Peach Salad with Grilled Beef and Goat Cheese

My, how I’ve evolved.

In the past few months, I’ve gone from being a timid, terrified, non-barbecuing lady to being a lean, mean, grilling machine.

Well, I’m not that lean… and I’m actually pretty nice… but I’m definitely a grilling machine.

So now I am a somewhat lean, not so mean, grilling machine.

Anyways, when it’s hot outside and you want a damn good meal, it has to be something refreshing and simple; a dish that would be perfect for a hot summer day and would require as little prep work as possible.

Start with a good cut of beef. Next, ripe peaches. Peaches! Summer in fruit form!

In addition to the fuzzy little fruit, grab a head of live butter lettuce, a carton of soft goat cheese, and a ridiculous amount of cherry and zebra tomatoes {though, any tomatoes will do!}.

The result: an easy to make, easier to eat, fresh, juicy salad that features what C called “the best cut of beef” he’s ever tasted. Oh, yeah. It’s that good.

Grilled Peach Salad with Grilled Beef and Goat Cheese
Serves 2

Ingredients:
BEEF
¼ cup honey
¼ cup grapeseed oil
¼ cup lemon juice
¼ cup soy sauce
¼ teaspoon fresh ground pepper
2 garlic cloves, smashed and minced
1 small tri-tip roast

SALAD
1 teaspoon grapeseed oil
1 teaspoon honey
2 small peaches, halved and pitted
4 cups butter lettuce (or one head live butter lettuce), torn into bite-sized pieces
1 tablespoon extra-virgin olive oil
Juice from ½ a lemon
Sea salt and fresh ground pepper, to taste
Cherry tomatoes, for garnish (optional)
2 tablespoons soft goat cheese

Instructions:
1) At least four hours prior to grilling, marinate the beef. In a medium bowl, whisk honey, oil, lemon juice, soy sauce, pepper, and garlic. Pour half of the mixture in a deep dish, add the meat, and pour the remaining marinade over top. Cover and refrigerate.

2) Preheat barbecue to medium-high; place the roast on the grill. Mix the oil and honey together and then brush the mixture on the cut side of the peaches, and then put them on the grill, cut side down. Grill for 5 minutes, remove the peaches, and flip the meat. Continue to cook until desired doneness is reached. Take the beef off the grill, place on a plate, and cover tightly with aluminum foil.

3) Toss the lettuce with the olive oil, lemon juice, and salt and pepper, to taste, and slice the peach halves. Slice the beef into 1-inch strips and arrange the pieces on top of the lettuce. Scatter peach slices and cherry tomatoes over salad, and top with cheese. Serve immediately.

Want more info on Canadian Beef? Check out their site for tips, nutritional information, and a ton of fantastic recipes.

What’s your favourite cut of beef?