Steak and Peaches
Juicy skirt steak meets its match in a marinade of citrus, soy, and balsamic, laced with fresh thyme and mustard. Paired with caramelized peaches glazed in honey and ginger, the result is a dish that’s both rustic and elegant—savory, sweet, and just a little bit unexpected. It’s summer on a plate with a touch of sophistication.
Serves 4
Ingredients
- 1 shallot (peeled, chopped)
- 1 lemon (zest and juice)
- 1 tablespoon light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 bunch thyme
- 1 bunch sprigs (reserved for peaches)
- 1 bunch leaves (used for marinade)
- 1 tablespoon whole grain mustard
- 1/2 cup olive oil
- 1 1/2 skirt steak
- kosher salt and pepper
- 1/2 cup water
- 2 tablespoons honey
- 1 teaspoon ginger (grated)
- kosher salt
- 4 peaches (halved and pitted)
- 2 shallot (peeled, chopped)
- 2 lemon (zest and juice)
- 2 tablespoons light brown sugar
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 2 bunches thyme
- 2 bunches sprigs (reserved for peaches)
- 2 bunches leaves (used for marinade)
- 2 tablespoons whole grain mustard
- 1 cup olive oil
- 3 skirt steak
- kosher salt and pepper
- 1 cup water
- 4 tablespoons honey
- 2 teaspoons ginger (grated)
- kosher salt
- 8 peaches (halved and pitted)
- 5 shallot (peeled, chopped)
- 5 lemon (zest and juice)
- 5 tablespoons light brown sugar
- 10 tablespoons soy sauce
- 10 tablespoons balsamic vinegar
- 5 bunches thyme
- 5 bunches sprigs (reserved for peaches)
- 5 bunches leaves (used for marinade)
- 5 tablespoons whole grain mustard
- 2 1/2 cups olive oil
- 7 1/2 skirt steak
- kosher salt and pepper
- 2 1/2 cups water
- 10 tablespoons honey
- 5 teaspoons ginger (grated)
- kosher salt
- 20 peaches (halved and pitted)
- 10 shallot (peeled, chopped)
- 10 lemon (zest and juice)
- 10 tablespoons light brown sugar
- 20 tablespoons soy sauce
- 20 tablespoons balsamic vinegar
- 10 bunches thyme
- 10 bunches sprigs (reserved for peaches)
- 10 bunches leaves (used for marinade)
- 10 tablespoons whole grain mustard
- 5 cups olive oil
- 15 skirt steak
- kosher salt and pepper
- 5 cups water
- 20 tablespoons honey
- 10 teaspoons ginger (grated)
- kosher salt
- 40 peaches (halved and pitted)
Directions
- To the base of a blender, add shallot, lemon zest and juice, light brown sugar, soy sauce, balsamic vinegar, 1 tsp. of thyme leaves, mustard, and season with salt and pepper.
- Blend until smooth.
- With the blender running, slowly drizzle in oil.
- Season steaks with salt and pepper. Then, place steaks into a zip top bag or bowl and pour half marinade over steak to cover.
- Let sit for at least 20 minutes. Reserve remaining marinade as a dressing.
- To a small sauce pot, add water, honey, ginger and salt.
- Bring to a boil and cook for 10 minutes until reduced and the mixture becomes syrupy. Then, remove from heat.
- Preheat grill to a medium high heat. Allow marinade to drip off before placing on grill.
- Grill 5 minutes per side until charred. Remove and let rest.
- At the same time, using the thyme sprigs, brush peaches with honey, ginger syrup, and grill until charred.
- Once charred, remove and slice into wedges.
- Slice steak against the grain. Then serve with remaining marinade and grilled peaches.