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Harissa steak salad with charred peaches, grilled corn, arugula, feta, and fresh herbs served in a bowl
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Harissa Steak Salad with Charred Peaches

This harissa steak salad combines juicy grilled flank steak, sweet charred peaches, smoky corn, peppery arugula, fresh herbs, and feta with a hot honey harissa marinade. An ideal high-protein summer salad for weeknight dinners or any special occasion!
For deeper flavor, the steak can be marinated for up to a few hours ahead of time, but it’s delicious even with a quick marinade while the grill heats.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 - 5
Author Rachael DeVaux

Equipment

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

Swaps & Substitutions:
  • 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.