Time: 40 minutes (+4 hours marination) | Serves: 4

Summer dinners just hit different! This steak salad is layered with fresh peaches, arugula, crunchy pecans, and a creamy whipped goat cheese drizzle made with our Alexandre A2/A2 organic milk. Layered with beautifully raised steak from Stemple Creek Ranch for a fresh, flavor-packed meal that feels fancy but comes together so effortlessly.

Ingredients:

Marinade:

• 2 lbs. Stemple Creek Ranch Flat Iron Steak
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Goat Cheese Drizzle:

• 2-3 tbsp A2/A2 Organic 6% Whole Milk
• 2 oz goat cheese
• 1 tsp honey
• Salt and pepper, to taste

Arugula Salad:

• 5 oz arugula
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Additional Toppings:

• ⅓ cup pecans, toasted
• 2 ripe peaches, sliced

Method:

1. First, create the marinade by combining olive oil, balsamic vinegar, soy sauce, dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Add steak and marinade for at least 4 hours or overnight. Do not skip this step!
2. Preheat a skillet or grill to medium heat. Add steak to the grill, discarding access marinade. Sear for about 4–5 minutes per side for medium-rare. Let rest 10 minutes, then slice thinly against the grain.
3. Blend or whisk together goat cheese, milk, and honey until smooth and pourable. Add salt and pepper to taste and more milk, as needed, for a drizzle consistency.
4. Toss arugula with olive oil, garlic powder, and salt and pepper. Set aside until ready to assemble salad.
5. Add pecans to a dry skillet over medium heat for 3–4 minutes until fragrant.
6. Finally, layer dressed arugula on a platter and add the peaches on top. Top with sliced steak, toasted pecans, and goat cheese drizzle. Enjoy immediately!

See a PDF of the recipe here