Harissa Steak Salad with Charred Peaches is the kind of summer dinner that feels impressive without requiring a ton of effort. This grilled steak salad combines juicy flank steak with sweet charred peaches, smoky corn, peppery arugula, fresh herbs, creamy feta, and a quick hot honey harissa marinade that brings everything together.
It’s bold, fresh, and the perfect balance of protein, fiber, and flavor for an easy weeknight meal or special occasion dinner. Get ready because this is about to become your new favorite summer salad!
Why You’ll Love This Steak Salad
This high-protein salad is one of those recipes that proves salads can 100% be the main event. The steak provides a satisfying source of protein to help support steady energy, while the arugula, herbs, peaches, and corn add fiber, vitamins, minerals, and seasonal flavor. And the combination of healthy fats from olive oil and feta, plus the protein and fiber throughout, makes this a balanced meal that will actually keep you full.
The best part? Everything comes together with minimal cleanup. The steak gets coated in a quick hot honey harissa marinade, the peaches and corn get grilled until caramelized and smoky, then everything gets tossed together with fresh herbs, lemon, and a little extra drizzle moment.
I originally made this on an Epicurean BBQ Board for easy slicing and serving, but this summer steak salad is just as perfect piled into a big bowl and enjoyed around the table.
A Summer Steak Salad Recipe Made for Grilling Season
Whether you’re looking for a healthy grilling recipe, an elevated weeknight dinner, or a fresh salad recipe for entertaining, this one checks all the boxes. The sweet and savory combination of grilled steak, charred peaches, and spicy-sweet harissa flavors makes it a standout way to enjoy summer produce while keeping dinner simple. Hope you love it!
Ingredients You’ll Need:
For the grill:
- Flank steak
- Semi-ripe peaches
- Ears of corn
- Olive oil
To make the marinade:
- Harissa paste
- Hot honey
- Olive oil
- Lemon juice
- Garlic cloves
- Kosher salt
- Black pepper
For the salad:
- Arugula
- Fresh herbs (basil, mint, parsley)
- Crumbled feta
- Lemon
- Flaky salt (optional, to garnish)
How To Make Harissa Steak Salad with Charred Peaches
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This harissa steak salad comes together on the grill with juicy marinated steak, sweet charred peaches, smoky corn, fresh herbs, and a bold hot honey harissa flavor that makes it the perfect summer dinner or elevated weeknight meal.
- Make the harissa marinade. Whisk together the harissa paste, hot honey, olive oil, lemon juice, garlic, salt, and pepper. Rub the marinade all over the steak and let it sit while the grill heats.
- Grill the peaches, corn, and steak. Char the peaches until caramelized and softened, grill the corn until lightly smoky, then cook the steak until it reaches your preferred doneness. Let the steak rest before slicing.
- Slice and prep the toppings. Cut the steak against the grain into bite-sized pieces, slice the grilled peaches, and remove the corn kernels from the cob.
- Build the salad. Add the steak, peaches, and corn to a large bowl with arugula, fresh herbs, and feta. Finish with fresh lemon juice, olive oil, and a drizzle of hot honey if desired.
- Toss and serve. Gently fold everything together until combined, then finish with flaky salt and serve right away.
Recipe Substitutions & Questions
These simple substitutions and swaps make it easy to customize this Harissa Steak Salad with Charred Peaches based on what you have on hand or your dietary needs.
- Flank steak: Swap for skirt steak, sirloin steak, or another quick-cooking cut of beef that grills well.
- Peaches: Nectarines work well as a similar stone fruit option, or use plums for a slightly more tart flavor.
- Corn: Use grilled zucchini, bell peppers, or asparagus as a seasonal vegetable alternative.
- Harissa paste: Substitute with another spicy chili paste, such as Calabrian chili paste or a mild chili sauce, adjusting the amount based on spice preference.
- Hot honey: Use regular honey plus a pinch of red pepper flakes or a drizzle of your favorite hot sauce for a similar sweet-and-spicy flavor.
- Arugula: Swap with baby spinach, spring mix, or chopped romaine for a milder green.
- Fresh herbs: Use any combination of basil, mint, parsley, cilantro, or dill depending on what you have on hand.
- Feta cheese: Swap with goat cheese, crumbled cotija, or omit entirely for a dairy-free option.
- Lemon juice: Fresh lime juice can be used in place of lemon for a slightly different citrus flavor.
- Grill: No grill? Cook the steak, peaches, and corn in a hot cast iron skillet using the same method and timing.
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FAQs
What cut of steak is best for steak salad?
Flank steak is one of my favorite cuts for steak salad because it’s flavorful, cooks quickly, and slices beautifully when cut against the grain. Skirt steak, sirloin, or another quick-cooking steak also work well. The key is letting the steak rest after grilling before slicing so it stays juicy and tender.
Can I make this steak salad ahead of time?
Yes! To keep the best texture, I recommend prepping the components ahead of time and assembling the salad right before serving. Grill the steak, peaches, and corn up to 2–3 days in advance, then store them separately from the arugula, herbs, and feta. When you’re ready to eat, slice everything and toss together with fresh lemon juice, olive oil, and hot honey.
Can I make this steak salad without a grill?
Definitely. If you don’t have a grill, you can cook the steak, peaches, and corn in a hot cast iron skillet instead. Sear the steak until it reaches your preferred doneness, then char the peaches and corn in the same pan for a similar smoky, caramelized flavor.
How do you keep steak salad from getting soggy?
The best way to keep steak salad fresh is to store the ingredients separately and wait to toss everything together until right before serving. Keep the grilled steak, peaches, and corn separate from the arugula and toppings, then assemble when you’re ready to eat. This keeps the greens crisp and lets all of the flavors shine.
More Healthy Grilling Recipes You’ll Love
- Healthy BBQ Chicken Skewers
- Lemon Pesto Grilled Chicken (Easy Healthy Summer Dinner)
- Hawaiian Teriyaki Burgers
- Corn and Tomato Summer Salad
- Grilled Elote Pasta Salad with Jalapeño Green Sauce and Bacon
- Easy Grilled Pesto Zucchini with Goat Cheese & Pine Nuts
Click here to watch the reel I made of this recipe 🙂
Harissa Steak Salad with Charred Peaches
Equipment
- grill (option to cook on stovetop)
- Cutting board (I like the Epicurean BBQ Board)
Ingredients
For the grill:
- 1 ½-2 lb. flank steak
- 3 semi-ripe peaches, halved and pitted
- 2 ears corn, husks removed
- 2 tablespoons olive oil, divided
For the marinade:
- 2 tablespoons harissa paste
- 1 tablespoon hot honey, (plus more, optional for topping)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the salad:
- 3 cups arugula
- ½ cup fresh herbs (basil, mint, parsley), roughly chopped
- 1/3 cup crumbled feta
- ½ lemon
- Flaky salt, (optional, to garnish)
Instructions
- Remove the steak from the fridge 20–30 minutes before grilling.
- In a small bowl, whisk together the harissa paste, hot honey, olive oil, lemon juice, garlic, salt, and pepper.
- Place the steak directly on your cutting board and rub the marinade all over. Let sit while the grill heats.
- Preheat the grill to medium-high heat. (No grill? You can also cook the steak, peaches, and corn in a hot cast iron skillet using the same timing and method.)
- Drizzle the peaches and corn with olive oil.
- Place the peaches cut-side down on the grill and cook for 3–4 minutes until caramelized and softened. Remove and set aside.
- Grill the corn, turning occasionally, for 8–10 minutes until lightly charred all over. Remove and let cool slightly.
- Grill the steak for 4–5 minutes per side, or until desired doneness. Transfer directly back onto the board and let rest for 5–10 minutes.
- Slice the steak against the grain directly on the board, letting the juices collect. Give it a rough chop.
- Slice the peaches and cut the corn kernels off the cob. Start building your salad in a large bowl with the steak, peaches and corn.
- Add the arugula, herbs, and feta over the top. Squeeze fresh lemon over everything and drizzle with a little olive oil and (optional) hot honey.
- Using tongs or your hands, gently fold everything together—just enough to combine without overmixing.
- Finish with flaky salt, if desired, and serve. Enjoy!
To Store:
- Store leftover steak, grilled peaches, and corn separately from the greens and toppings in airtight containers in the fridge for up to 3 days. Assemble fresh before serving for the best texture. If already tossed, enjoy within 1 day.
Notes
- Flank steak: Swap for skirt steak, sirloin steak, or another quick-cooking cut of beef.
- Peaches: Nectarines work well as a similar stone fruit alternative.
- Corn: Substitute with grilled zucchini, bell peppers, or another seasonal vegetable.
- Harissa paste: Use another chili paste or sauce, adjusting the amount based on spice preference.
- Hot honey: Make your own by combining honey with a pinch of red pepper flakes or a drizzle of hot sauce.
- Arugula: Swap for baby spinach, spring mix, or chopped romaine.
- Fresh herbs: Use any combination of basil, mint, parsley, cilantro, or dill.
- Feta: Swap for goat cheese, cotija, or omit for a dairy-free option.
- No grill? Cook the steak, peaches, and corn in a hot cast iron skillet using the same method and timing.
