Steak Salad With Grilled Peaches - cooking recipe

Ingredients

1 orange, juice of
1 lime, juice of
1 lemon, juice of
1/4 cup white wine vinegar
1 tablespoon shallot, minced
1 tablespoon sugar
3/4 cup canola oil
1 lb flank steak
1 cup bottled Italian dressing
2 tablespoons olive oil
6 peaches
salt and pepper
mixed baby lettuces and spring greens (1 small bag)
4 cups romaine lettuce, chopped
1 red pepper, cut in thin strips
1 cup toasted pecans
4 ounces goat cheese

Preparation

Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
Marinate steak in italian dressing in the fridge for at least an hour.
Cut peaches in half, remove pits, brush with olive oil.
Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.