Peach BBQ Flank Steak Salad

Hearty yet healthy, this Peach BBQ Flank Steak Salad makes a delicious summer meal.



  1. Cut away any connective tissue from the steak, then slice slits into the steak in the direction of the grain.
  2. Coat each side of the flank steak with Peach-B-Q Dry Rub and let steak marinate outside of fridge for 30 minutes.
  3. Preheat oven to 475 degrees.
  4. While steak is marinating, clean and cut spinach into strips.
  5. Place spinach on a plate and sprinkle with Seasoning Salt.
  6. Then top with tomatoes, blueberries, and corn.
  7. Heat a cast iron skillet and sear the steak for 2 to 3 minutes on each side.
  8. Remove the steak from the pan and place in a piece of aluminum foil and place it in the oven for 5 to 10 minutes.
  9. Remove from oven and let the steak rest in the aluminum foil for 5 to 10 minutes.
  10. When steak is cool enough to touch, cut the meat into very thin slices, at an angle, against the grain of the meat.
  11. Serve on top of the spinach salad.
  12. Serve with balsamic vinaigrette or your favorite dressing.